After spending the weekend getting the flat Christmas ready I’ve been feeling really festive and I lit my mulled wine flavoured candle last night. Apart from looking quite pretty it did nothing to add to the festive feeling in the flat and smelt of not very much at all. Boo.
So I decided to take matters into my own hands and had a root around in the cupboard. Half an hour later the flat smelt all sweet, gingery and Christmassy and I was onto a winner!
What you need
- 350g self raising flour
- 1 tbsp ground ginger
- 1tsp bicarbonate of soda
- 200g caster sugar
- 4 (ish) tbsp golden syrup
- 120g unsalted butter
- 1 medium egg (beaten)
- 3 pieces of stem ginger (finely chopped)
How to make them
- Preheat the oven to 180c/gas mark 4 and grease 3 baking trays
- Sift the flour, ground ginger, bicarb and sugar into a large bowl
- Melt the golden syrup and the butter together and leave until cool (you’re going to stick your hands in the mixture so you don’t want to put in molten syrup!)
- Pour the syrup and butter into the dry mix and add the rest of the ingredients
- Stir until it’s all combined
- Roll your mixture into ping pong ball sized balls and put them on the trays
- Bake for about 15 mins or until they’re brown.
- They will be soft to touch when they come out of the oven, don’t worry. They’ll crisp as they cool leaving the centre nice and chewy.
This makes about 24 biscuits. All that’s left to do is make a brew and get dunking!