Ginger biscuits

 

Ingredients

• 1½ Cups Self Raising Flour, 225 g
• ½ Cup Soft Brown Sugar, packed, 100g
• 1 teaspoon Baking Soda
• 2 teaspoon Ginger, ground
• 125 g Butter, room temperature, diced
• 75 g Crystallised Ginger, finely diced/minced
• 5 Tablespoons Golden Syrup, 100 g
• 2 Tablespoons White Sugar, for rolling

Instructions

1. Preheat the oven to 180°C Fan Forced . Line two baking trays with baking paper and set aside.
2. In a large bowl, combine the flour, brown sugar, baking soda, and ground ginger, ensuring no lumps of brown sugar remain.
3. Add the diced butter and rub it into the dry ingredients with your fingertips until it resembles fine breadcrumbs.
4. Finely chop the crystallised ginger to a minced texture using a pull chopper or sharp knife, then add it to the flour mixture.
5. Pour over the golden syrup and mix with a strong wooden spoon until the dough comes together.
6. Roll walnut sized amounts of dough into balls in damp hands, coat in white sugar, and place on the prepared tray. Flatten lightly and space 2-3 cm apart.
7. Bake for 13 minutes, or until golden brown. Cool completely on the tray, allowing the biscuits to firm as they cool.
8. Store in an airtight container for up to 5 days or freeze for longer storage.
9. Enjoy!

My oven was set on 160 and needs to be strict to set time for 13 minutes bake.

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