Paul's Mum's Ginger Biscuits an added extra, easy to make, full on flavour with a good crunchy snap!

Paul's Mum's Ginger Biscuits with my little added extra

Preparation is less than 30 minutes

Makes approx 30 ginger biscuits

INGREDIENTS

110g/4oz margarine

110g/4oz cater sugar

110g/4oz golden syrup

225g/8oz self raising flour

2 tsp ground ginger

1 tbsp finely chopped crystallised ginger

METHOD

Preheat the oven to 180C/350F/Gas 4 and grease a baking tray.
Melt the margarine, cater sugar and golden syrup in a pan over a medium heat. Once melted, remove from the heat and cool slightly. Add all the dry ingredients to the pan to make a dough.
Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. The dough should make approx 30 biscuits.
Put the baking tray into the oven for about 10/12 minutes, or until golden brown.
Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely.

I added the crystallised ginger to the biscuits to give them that chewiness along with the crunch, I found that it makes them that little more special and you get a stronger taste of ginger.

Comments

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