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
Ingredients:
- 55g margarine
- 55g caster sugar
- 55g golden syrup
- 110g self-raising flour
- 1 tsp ground ginger
Method:
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.
5. Place onto the prepared baking tray and
press down on them lightly with a fork.
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.
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