The best ginger biscuits

You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it! Restraint is needed to keep the lid on the tin.

Makes
:
16
Preparation time
:
less than 30 mins
Cooking time
:
10 to 30 mins
Dietry
:
Vegetarian

    Ingredients
  • 50g butter
  • 1 tbsp golden syrup
  • 175g self-raising flour
  • 1 tbsp ground ginger
  • 75g crystallised ginger, finely chopped
  • 1 tsp bicarbonate of soda
  • 50g demerara sugar
  • 50g light muscovado sugar
  • 1 free-range egg, beaten
    Method
  1. Preheat the oven to 160°C/140°C Fan/Gas 3.
  2. Line two baking trays with baking paper.
  3. Place the butter and golden syrup in a saucepan.
  4. Heat gently, stirring, until melted.
  5. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl.
  6. Mix well, then stir in the melted ingredients.
  7. Add the egg and bring the mixture together to form a dough.
  8. Divide into 16 equal pieces and roll with your hands into small balls.
  9. Place on the baking trays and slightly flatten to about 1cm thick.
  10. Bake for about 25 minutes, or until golden and firm around the edges.
  11. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
These keep well in an airtight tin for 5 days. They also freeze well, just refresh in a low oven once defrosted.