Ginger nuts, ginger snaps, ginger biscuits...Whatever you call them, this is the sort of biscuit that will have you wondering why you ever buy them. They couldn't be easier to make and taste brilliant, especially with a cup of Yorkshire Tea. Adjust the ginger quota depending on how spicy you like them. This recipe makes around 10 - double the quantities if you think they'll be gobbled up fast.
- 100g self-raising flour
- 80g caster sugar
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 50g butter
- 2 tablespoons golden syrup
1. Pre-heat the oven to 180c/gas 4. Line a baking tray with greaseproof paper.
2. If using a food mixer, put all the ingredients into the bowl and mix until it forms a dough. If making them by hand, put the flour, bicarbonate of soda and ginger into a bowl and then rub in the butter so that it resembles breadcrumbs. Stir in the golden syrup and bring together to form a dough.
3. Break off balls of the dough and place on the tray, leaving some space between them. Flatten each one gently with your hand.
4. Bake in the oven for 10 - 12 minutes depending on the strength of your oven. Cool on the baking tray (although they're lovely while they're still a bit warm too).
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