Ginger Biscuits

This recipe originally comes from my Mum's aunt, these were a regular at family events and I must say the entire family would always tries and replicate the success. The recipe I have is in ounces but I've updated the recipe a little and I'll also suggest a few variations. Handy tip, this recipe works really well with gluten free flour.

Ingredients:

175g Self-Raising Flour
90g Margarine
90g Caster Sugar
3 tbs of Golden Syrup
1 tsp Ginger
1 tsp Baking Powder

Method:

1. Preheat Oven to 180°c or Gas Mark 4.
2. Cream the margarine and sugar together.
3. Mix the Flour, Ginger and baking powder in a separate bowl then add to the butter and sugar.
4. Finally, add the Golden Syrup and mix well.
5. Place the mixture on to the baking sheet but roll them in to small balls and separate them out to account for spreading.
6. Cook for about 10-15 minutes.
7. Once out of the oven leave to cool on the tray for five minutes before transferring to a cooling rack. This is SO important because the ginger biscuits are still browning and soft, if you take them off the tray straight away they'll just collapse.

I made these for Christmas and put 8 in a lakeland festive bag and gave them out as presents. They keep really well in storage and we really enjoyed them in our tea. Other variations include a cinnamon version where you just put 1 teaspoon of cinnamon in instead of ginger. Also, chocolate chips (white, dark or milk), about 100g work really well with the ginger. So just have fun with it!

- Emma xxx