Ginger biscuits

Fancy a biscuit with your afternoon cuppa today? These Ginger Biscuits are fab and so easy to make. The best thing is that you can freeze half of the dough - then next time you want to bake a batch, it’s there ready and waiting for you. Rub 75g butter into 250g self-raising flour and 1 tbsp ground ginger (do this by hand or, as I do for speed, in a food processor). Mix 125g soft light brown sugar, 2 tbsp milk and 125g golden syrup then add to the flour and mix to a smooth dough (start off with a spoon but as it begins to come together, it’s easiest – if a bit sticky - to do this with floured hands.) Knead lightly until just smooth then shape into a log about 4cm in diameter. Chill in the freezer for 20 mins (I cut it in half at this point and leave half in the freezer for another time)

Next, cut into slices about the thickness of a £1 coin and put on baking sheets lined with baking parchment. Bake at 160C (fan oven) for about 15-20 mins until the tops are golden brown. Cool on a wire rack. Makes about 30 biscuits in total