Chewy Ginger Biscuits
These are very fragrant and moreish and can fill your house with the delicious scent of home-baking. The recipe I adapted it from said that you could freeze them afterwards but we are lucky to get them further than the rack they cool on before they've all been eaten!
100g unsalted butter (at room temperature) or Flora - plus extra for greasing
175g caster sugar
1 medium egg
1 and a half tbsp golden syrup
250g plain flour
half a tsp of bicarbonate of soda
pinch of salt
2tsp of ground ginger
6oz (or vary to suit your taste) of crystallized ginger chunks, chopped
- Pre-heat the oven to Gas Mark 4. Lightly grease two large baking trays. Beat the butter and sugar with an electric whisk until pale and creamy. Add the egg and golden syrup and continue beating until well combined. Sieve the flour, bicarbonate of soda, salt and ground ginger into the biscuit mixture and stir with a wooden spoon until combined. Stir in the chopped, crystallized ginger to distribute it evenly amongst the mixture.
- Shape the sticky dough into 20 walnut-sized balls and place 10 on each tray, leaving enough space for them to spread as they cook. Bake for 12-15 minutes until golden (I give them 15 in mine).
- Leave on the baking tray until cool, and firm, enough to transfer to a wire rack (they will be very soft as you take them out of the oven but firm up as they cool). Allow the cookies to cool completely before serving. Can be stored in an airtight container for up to four days (if you are lucky enough to get them as far as that)!