Ginger and cinnamon biscuits

Ingredients

• 350g Plain flour 
• 1 tsp Ground ginger 
• 1/2 tsp Ground Cinnamon 
• 1 tsp Bicarbonate of Soda 
• 100g Butter 
• 175g Dark muscovado sugar 
• 1 Egg 
• 4 tbsp Golden syrup 

Method

1. Mix together the flour, ginger, cinnamon and bicarbonate of soda in a mixing bowl and rub in the butter with your fingertips until it resembles breadcrumbs.
2. Add the sugar, egg and golden syrup and mix with a spoon until it forms a dough.
3. Tip the dough onto a clean, lightly floured work surface. Knead the dough for a couple of minutes until it is smooth. Cover and refrigerate for at least 1 hour.
4. Meanwhile, pre-heat the oven to 180°c / 350°f / Gas Mark 4.
5. Roll the dough to 3-5mm thickness on a lightly dusted surface.
6. Cut out the cookies using a cutter and place them on a greased or lined baking tray.
7. Bake on the middle shelf of the oven for approximately 8 minutes or until lightly browned.
8. Transfer the biscuits onto a cooling rack to cool.
9. Decorate with currents, icing or sweets if required. Store in jars to keep fresh.

XMAS FUDGE

Recipe