Mary Berry's easiest ginger biscuits

 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.