Make-Again Ginger Biscuits

An empty biscuit jar is a sadsad sight and ours had been lonely for far too long. Must rectify, thought I, before getting on with making some golden and chewy ginger biscuits. The thing is though, the last thing that had been in the biscuit jar, just a couple of weeks before, was ginger biscuits from the very same recipe I was using this time!

You might think that that is boring news and very much not worth the exclamation mark. But you would be wrong. You see, I veryvery rarely go back to a baking recipe so soon, especially when it comes to biscuits; such a versatile little treat.

It's a bit like my approach to books; there are just so many out there waiting to be read/baked that reading/baking the same thing twice is wasting time which could be spent making new literary/yummy discoveries.

So basically what I am saying is that these biscuits are good. Really good. Not in a fancy-pants way, just in a really rather tasty way. Perfect for a speedy (I'm a wimp) dunk in some lovely green tea. Go and make some now and you'll see. With Love and Cake.

Ginger Biscuits

(adapted from Jane Brocket's Cherry Cake and Ginger Beer)

A few notes:

• The first time I made these I think my oven must have been cooler because they didn't spread out so much and were thicker and spongier. So maybe go for nearer 160 degrees if that's how you like your bickies, or 180 if you like something a bit thinner.
• I put heaps of spice in my mixture because (gasp) my spices are a bit old. So if yours are new, rein it in a bit or the ginger might pop you head off.
• I find it simpler to make the dough in a food processor, just following the recipe order below. I know you don't have one though so I'll write it in the messy way.

Makes around 15

You will need

A large baking sheet, lined with baking paper

120g soft butter

120 g caster sugar

1 dessert spoon golden syrup

1 egg yolk

200g plain flour

1/2 tsp cream of tartar

1/2 tsp bicarbonate of soda

2 heaped tsp ground ginger

1/2 tsp cinnamon

a pinch ground nutmeg

• Preheat the oven to 170°.
• Now cream the butter and sugar together in a large bowl with an electric whisk or a wooden spoon and a strong arm.
• Next beat in the golden syrup and egg yolk.
• Stir in the rest of the ingredients and work together with your hands until you have a firm dough.
• Break off smallish blobs of dough, roll into balls and press lightly onto the baking sheet, keeping a good gap between each one.
• Bake for 10-12 minutes until they have turned a slightly darker gold and transfer to a baking sheet to cool.
• Brew tea, dunk, mmmmm.