I’ve been looking for something very simple, quick and easy to make to serve with desserts: to add texture, crunch and spice.
These ginger biscuits fit the bill and a tray of 12 is more than enough sugary temptation to have around:
70g caster sugar
70g golden syrup
4g ground ginger
140g self-raising flour
6 pieces crystallised ginger, chopped or sliced.
Put the oven on to Gas 4.
Just melt the butter, sugar and syrup in a pan and leave to cool while you prepare the other ingredients.
Use a 12-hole silicone muffin tray on top of a metal baking tray and place some of the crystallised ginger in each hole.
Pour the butter mix into a bowl containing the flour and ginger.
Mix thoroughly (I used my hands) and check the flavour depending on the strength of your ground ginger adding more if necessary.
Portion out a small ball into each hole and lightly press down.
Cook for 18 minutes.
Cool in the silicone pan for about 30 minutes and then turn out on to parchment paper to fully cool.
The biscuits have crunchy edges and chewy centres – very morrish.
They will be good with a hot fruit salad, a rhubarb and ginger crumble or just a cup of coffee.
Hardly any washing-up to do and the silicon mould makes biscuits possible for any blind person to handle.