These biscuits are quick and easy. Baked until golden in only
12 minutes, a sweet treat is never far away once you’ve got
these in your repertoire. Make it dairy free - just substitute the butter for a dairy free alternative. Makes 16 biscuits.
Prep
15 min
Cook
12 min
Serves
16
Difficulty
Easy
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Ingredients
self raising flour 100 g
bicarbonate of soda 1 tsp
ground ginger 1 ½ tsp
ground cinnamon ½ tsp
caster sugar 50 g
unsalted butter 50 g (melted)
golden syrup 2 tbsp
Method
Preheat the oven & weigh the dry ingredients
Preheat the oven to 170°C/325°F/gas 3 and line two large baking trays with greaseproof paper.
Weigh the self raising flour, bicarbonate of soda, ground ginger, ground cinnamon and caster sugar into a large mixing bowl and stir together well.
Add the wet ingredients
Gently melt the butter with the golden syrup in a small saucepan over a low heat, stirring occasionally, until smooth.
Pour the warm buttermixture into the dry ingredients and stir with a wooden spoon until it comes together as a soft dough.
Shape & bake
Divide the dough into 16 equal portions and roll each one into a ball between your palms.
Arrange the balls on the lined trays, leaving a gap between each to allow for spreading, then press down lightly to flatten slightly.
Bake for 12 minutes, or until golden and just beginning to crack on top.
Leave the biscuits to firm up on the trays for 10 minutes, then transfer to a wire rack to cool completely.
