“WE DO LIKE SOMETHING TO DUNK AND THESE ARE LIKE LITTLE GINGERNUTS, BUT

THEY’RE QUITE CHEWY INSIDE. THE GROUND GINGER MAKES THEM VERY GINGERY – FOR A MILDER BISCUIT, ADD JUST 1 TEASPOONFUL.”

50g golden syrup50g butter

100g light soft brown sugar1 egg yolk

150g plain flour½ tsp bicarbonate of soda

2 tsp ground ginger

This recipe can be found in Hairy Dieters 3 Good Eating

Makes: 25Prep: 10 minutes

Cooking time: 12-15 minutesCalories per biscuit: 58

Preheat the oven to 190°C/Fan 170°C/Gas 5. Line 2 baking trays with baking parchment.

Melt the golden syrup and butter together in a saucepan over a gentle heat. Remove from the heat and beat in the brown sugar and egg yolk.

Sift the plain flour, bicarb and ground ginger into a bowl. Add the wet ingredients and mix thoroughly. You might think the dough is too dry at first, as it will be very crumbly, but using your hands, keep working it together until it is smooth.

Roll teaspoons of the mixture (about 15g) into balls, then place them – spaced well apart, as they will spread – on the baking trays. Bake in the oven for 12–15 minutes until the biscuits are a rich golden brown and are cracked on the surface.

Remove the biscuits from the oven. They will be very soft, but don’t worry, they will firm up very quickly. As soon as they are firm enough, transfer them to a cooling rack with a palette knife.

GINGER BISCUITS

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