I love the taste of ginger so I decided to make these biscuits extra-gingery. Next time I might stir in some small chunks of caramelised ginger to give it an extra tang.
Ingredients (makes about 40 biscuits)
- 275 g plan flour
- 1 tsp bicarbonate of soda
- 1.5 tbsp ground ginger
- 115 g butter, softened
- 300 g caster sugar
- 1 egg, beaten
- 4 tbsp treacle
- 1 tsp lemon juice
Preheat the oven to 160C and grease or line 2 or 3 baking trays. Cream the butter and 250g of the sugar in a large bowl, and stir in the egg, treacle and lemon juice. Put a sieve over the bowl and sift in the flour, bicarbonate of soda and ginger. Mix well to make a soft dough.
Make the dough into little balls, about 3cm in diameter, and roll them in the remaining sugar. Put them on the baking trays, leaving about 5cm between each one. Bake in the oven until they have flattened are no longer soft (about 15-20 minutes). Then put them on a wire rack to cool.