In our household ‘dunking’ a biscuit into your cup of tea is a morning and evening ritual.  However a the right biscuit, with the right density and of course a good flavour is essential.

These ginger nuts tick all the boxes.

Skill - easy

Makes 30

Ingredients

300g plain flour

1 tsp baking soda

2 ½ tsp ground ginger

100g butter

160g brown sugar

 4 Tbsp golden syrup

1 egg, lightly beaten

2 Tbsp white sugar for topping

Method

In a mixing bowl, sieve in the dry ingredients.

Add the butter and run in with your fingertips until breadcrumb consistency occurs.

Stir in the brown sugar.

Add the golden syrup and egg and mix well together. Turn out onto your bench and bring the dough together until smooth.

Wrap in plastic wrap and chill for 15 minutes.

On a lightly floured bench, roll out the dough evenly to about 8 mm thick.

Using a 4 cm round, straight sided cutter, cut out rounds until all the dough is used. Place the biscuits onto a baking sheet lined with baking paper, allowing space for slight spreading.

Re-roll the remaining dough and repeat as mentioned above.

Brush lightly with water and sprinkle over a little sugar.  

Place the tray of biscuits in the fridge for 15-20 minutes.

Preheat the oven 170C

Bake the biscuits for 12 minutes or until firm

Cool completely before storing in an airtight container.