Like all Mary Berry recipes this one is easy and perfect every time and it freezes well.
Make sure you use only a level tablespoon of golden syrup or the biscuits will spread out too much. There are two types of sugar, but if all you have is one, just use that. I usually use dark brown sugar and raw sugar and it works with no problems. Chopp the ginger a little bigger than you think you should, that way you get little nuggets of ginger in the biscuits. Delish.
Easy Ginger Biscuits
Ingredients
- 50 g butter
- 1 level tablespoon golden syrup (NO MORE)
- 175g self raising flour
- 1 tsp bi carb soda
- 1 tbsp ground ginger
- 75g crystalised ginger chopped
- 50 g demerara sugar
- 50g light brown sugar
- 1 egg beaten
Method
Preheat the oven to 160°C/140°C fan. Line two baking sheets with non-stick baking paper.
Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted. Set aside.
Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.
Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Keeps well for up to 5 days in an airtight container.
You can freeze them and refresh them in a low oven once defrosted.
