A firm children’s favourite. Probably partly because their dad doesn’t like them so they get to eat them all rather than them disappearing in the dark of night!
I have used various recipes but the current one I mostly use is a Tana Ramsay one from her book Family Kitchen. I also use various different biscuit cutters (I have a collection that could probably rival Nigella’s – but that is a whole other post) but today, as requested by the children, I have kept it traditional and simple.
- 200g plain flour
- 1 level tsp baking powder
- 2 level tsp ground ginger
- 1 level tsp ground cinnamon
- 75g butter
- 75g soft brown sugar
- 3 heaped tbsp golden syrup
I also added chocolate drops – for decorating.
Melt the butter with the sugar and syrup in a pan and then add to the dry ingredients. Mix into a dough (it will be quite sticky) and roll on onto a well floured surface. Use your biscuit cutters to create the shapes you want and cook at 180°c for about ten minutes. They should be still soft when you take them out of the oven – they will harden up as they cool.
Taste verdict: make a double quantity! But, be aware, these are quite ‘spiky’ as my kids say so they are not for those that aren’t keen on ginger.