Stem Ginger Biscuits

These really are the best and so easy to make.  They'll leave you wanting more for that I am certain.

350g self raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
200g caster sugar
115g unsalted butter
85g golden syrup
1 medium egg (free range) beaten
2 pieces stem ginger, drained and finely chopped

3 baking trays greased with butter

Preheat your oven to 170°C, 325°F, gas 3

Sift the flour, ground ginger, bicarbonate of soda and sugar into a large mixing bowl.  Gently melt the butter and syrup in a small heavy based saucepan over a low heat, once melted, set aside to cool.  pour the butter/syrup mixture into your mixing bowl, add the beaten egg and stem ginger.  Mix with a wooden spoon.  I usually dive in with a hand to bring the dough together.  It should have a soft but light feel to it.  Using your hands, roll the dough into walnut size balls.  I can usually get around 32, see how you go.

Arrange to balls onto your greased baking trays, spacing them well apart as they will spread.  Bake in the preheated oven for around 15-20 minutes until golden brown.  Do keep an eye on them, and if need be turn the trays around half way through cooking so that they brown evenly.

Leave the biscuits to cool on the trays for a couple of minutes before transferring them to a wire rack.  Once completely cool, store in an airtight container.