Ingredients
| 50g (2oz) | butter |
| 1 level tbsp | golden syrup |
| 175g (6oz) | self-raising flour |
| 1 level tbsp | ground ginger |
| 75g (3oz) | crystallised ginger, finely chopped |
| 1 tsp | bicarbonate of soda |
| 50g (2oz) | demerara sugar |
| 50g (2oz) | light muscovado sugar |
| 1 | medium egg, beaten |
Method
Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.
Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges. ( I would say a couple of minutes less in a fan oven)
Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
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