Ginger Biscuits

Ingredients

4oz/125g soft margarine
4oz/125g sugar - preferably demerara or brown sugar, but white will do
1 tablespoon (15ml) golden syrup or corn syrup
1 egg yolk
6oz/180g self raising flour
1 teaspoon ground ginger

Method

Pre heat the oven to 180°C/350°F Gas mark 4.

Cream the margarine and sugar until they have the consistency of whipped cream, then mix in the egg yolk and syrup.

Add the ginger to the flour. Sieve the dry mix into the wet mix and then fold it in gently with a spoon; do not beat it because that will make the texture harder.

Put the mixture on the tray in ball shapes, then press each one a little flatter with the back of a fork. Dipping the fork in flour from time to time will stop the mixture sticking to it. The biscuits should double in size, so allow for this when putting the mixture out on the trays.

Put the biscuits in the oven and check on them after about 12 minutes, and return them to the oven for about another five minutes, or until they are golden brown.

Leave the biscuits to cool on the trays for a minute, before transferring them to cool on racks.