Make || Cinnamon and Ginger Biscuits

I don’t have much of a sweet tooth and always prefer something savoury. However, I’ve perfected the recipe for these biscuits to be just on the right side of sweet, but still a little ‘spicy’ due to the ginger. They are harder, rather than soft and chewy and also so flexible as to how they can be decorated.

Funnily enough, they’re also a brilliant hangover cure (I think it’s the ginger)!

Tip: They’re lovely to eat, but there’s no harm in sticking a hole through before baking and then adding a glaze for a tree decoration at Christmas!

You will need:
350g plain flour, plus extra for rolling out
1 tsp bicarbonate of soda
2 tsp ground ginger
3 tsp ground cinnamon (to be fair, you can alter the spices to your requirements. I always add more cinnamon)
125g butter
175g light soft brown sugar
1 egg
4 tbsp golden syrup

Any decorations you feel like for decoration.

Method:
1. Preheat the oven to 180C. Sift together the flour, bicarbonate of soda, ginger and cinnamon into a bowl. Add the butter and mix until it looks like breadcrumbs. You can use a food processor if you like. I don’t – and it takes ages. Stir in the sugar.

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2. Beat the egg and golden syrup together a little, add to the bowl and mix until it clumps together.

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3. Tip the dough out, knead it briefly until it’s smooth, wrap in clingfim and leave to chill in the fridge for about 15 minutes.

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4.  Roll the dough out to a quarter of an inch thick on a lightly floured surface. Using  whichever shape cutters you fancy, cut out the shapes and place on a baking tray, leaving a gap between them.

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5. Bake for 12-15 minutes, or until they look lightly golden-brown. Leave to cool, then decorate away!

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