The other day I had to cook for work. Not for a charity fundraiser, birthday or other event, no. For work. We were putting together a little magazine and I needed the recipe and pictures for a wintery snack. So I made the Truly Luscious Hot Chocolate, but I was looking for something fun and tasty to dunk in it. Ginger biscuits, of course. Having never made them before, I had to look around. I found two recipes and adapted them into this:
200g (7oz) self-raising flour
120g (4 oz) soft brown sugar
2 tsp ground ginger
1 level tsp bicarbonate of soda
60g (2 oz) butter (at room temperature)
1 rounded tsp golden syrup
1 small egg, beaten
First of all, you may need to warm the golden syrup as it is quite thick and stickystraight out of the tin: Pour the golden syrup in a small glass and place it in a bowl of hot water.
Preheat the oven at 180C (350F) (Gas 4).
While everything is warming up, place all the dry ingredients in a bowl: flour, sugar, bicarbonate and ginger. Mix together.
Work the butter in the mixture. It turns into a very dry crumble.
Add the golden syrup, then add the beaten egg bit by bit. The mixture should hold itself together quite well.
Roll the mixture into walnut-sized balls and place them on greased baking sheets or foil. Space them out as they will spread as they cook!
Place in the oven and bake for 15-20 minutes. The longer you leave them to cook, the harder they will be, so if you like them soft and chewy, remember to set your timer!
You can even decorate them with coloured icing for special occasions!
They will hold for 3-4 days in a tin so you can make loads and treat your family and friends around Christmas!