Updated: Feb 6
Chewy and full of gingery warmth, these simple to make ginger biscuits are the perfect spicy treat for a chilly Autumn day.
A couple of weeks ago having spent a happy, but ultimately very wet, walk with the dog, I came home in need of a cuppa and with a craving for ginger biscuits, so into the random drawer I went ( we do all have a random drawer don't we? ) remembering that there I had stashed a few recipe's pulled out of supermarket magazines, recipes that had caught my eye at the time and being a huge fan of anything gingery ; beer, cake, stem covered in chocolate, I was sure I'd kept this biscuit recipe, not only because it contained ginger but because if there's one quick way to please my family it's to produce a batch of biscuits!
We don't live at the back of beyond but a 30 minute round trip in the car seems like too much bother for a packet of biscuits so it's often far easier to make a quick batch.
Within the hour a tin full of still warm, slightly chewy and undeniably moreish biscuits were in front of me.
Makes 30-40. Takes appx 30mins prep plus 15mins cooking time.
350g self raising flour
224g caster sugar
1tsp bicarbonate of soda
2tsp ground ginger
2 tbsp golden syrup
1 free range egg
Preheat the oven to 170°C/fan160°C/Gas 3.
Line large baking trays with greaseproof paper.
Put the flour, sugar, bicarb and ginger into a bowl.
Melt the butter and syrup together in a small pan over a low heat, then add to the bowl.
Add the egg and mix well.
With the dough combined work the mixture into walnut-sized balls with your hands, place
8 - 10 evenly spaced on your baking trays, they do spread so space them well, work in batches with however many trays you have.
Flatten them lightly with the back of a fork and bake for 10-15mins until lightly golden.
Remove to a wire rack and cool.