A quick and easy traditional cookie which can be as gingery as you prefer.Perfect for dunking, they freeze well and are perfect with a bowl of ice cream.
- 115 g butter
- 1 tbsp golden syrup
- 170 g self-raising flour
- 85 g caster sugar
- 1 tsp ground ginger or more if you like a strong ginger taste
- ½ tsp bicarbonate of soda
- Preheat the oven to 190°C/gas mark 5 and line 2 baking trays with non-stick greaseproof paper.
- Melt the butter and syrup in a saucepan over a low heat until dissolved.
- Add the flour, sugar, ginger and bicarbonate of soda and give it a good mix with a wooden spoon.
- Leave the mixture to cool for a few minutes as you will need to be able to handle it.
- Using your hands, form handfuls of the warm mixture into balls about 4cm across; you should make about 15.
- Place them on the lined trays, making sure that there’s plenty of space for them to spread in the oven.
- Bake in the oven for 12–15 minutes until the dough has spread into cracked looking biscuits.
- Halfway through the cooking process, take out the tray of cookies and give a band on the worktop. This gives a better 'cracked' biscuit.
- If you like your biscuits with a bit of ‘chew’ (more cookie-like) then take them out when only the sides are brown, otherwise for a crunchier biscuit allow to cook completely to a golden brown.
- Let them cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.