Ginger biscuits

These are a lovely biscuit.  They will last in a tin for several days although I always think they taste best on the day you make them.

Ingredients

30 g demerara sugar

55g butter

85 g golden syrup

110 g plain flour

1/2 tsp bicarbonate of soda

1 tsp ground ginger

50 g crystalised ginger chopped finely

Method

1. Heat the oven to 180 C or 160 C fan.  Line a 2 baking sheets with a silicone sheet or grease with butter.
2. In a saucepan slowly melt the sugar, butter and syrup.  Do not allow to boil or catch on the bottom. Once melted remove from the heat and allow to cool.
3. Sieve the flour, bicarbonate of soda and ginger into a mixing bowl.  Pour the cooled sugar, butter and syrup mixture into the bowl.  Add the crystalised ginger.
4. Kneed the dough until fully combined and smooth.
5. Roll the mixture into balls the size of a walnut (in its shell).  Place on the prepared baking sheets and flatten.  They should be about 3 cm in diameter.  Allow 3 cm space around each to allow to spread.
6. Bake for 20 to 25 minutes until golden brown. Leave to cool for a couple of minutes before placing on a wire rack to fully crisp up and cool.