These are a storecupboard classic – they take less than half an hour to prepare and bake, and will be the best ginger biscuits you’ve ever had! I got the recipe from the master baker Paul Hollywood, and it is faultless. If you like your biscuits soft and slightly chewy, bake them for a few minutes shorter than if you like biscuits with a good snap.
Makes 12-15 biscuits
- 55g margarine
- 55g caster sugar
- 55g golden syrup
- 110g self-raising flour
- 1 tsp ground ginger
1. Preheat your oven to 180c/160 fan/ gas mark 4. Grease a baking tray.
2. Melt the margarine with the caster sugar and golden syrup in a saucepan, stirring occasionally.
3. Once melted, leave to cool for a few minutes, then sift in the self-raising flour and the ground ginger. Beat until smooth.
4. When the mixture is cool enough to handle, take pieces of the dough and shape into balls. I made them about the size of a ping-pong ball.
6. Bake for 10-12 minutes, or until the edges are just starting to turn brown. The browner they get, the snappier they will be.
7. Leave to cool for a few minutes on the baking tray before transferring to a wire rack to cool fully.
Love ginger? Then you should try my White Chocolate and Ginger Honeycomb Crunchies :D