Ginger bis­cuits

Irish Daily Mail - YOU - - FOOD KIRSTIE SPECIAL -

I love the flavour of ginger, us­ing it in savoury dishes al­most as much as I do chill­ies. But I do like a good ginger bis­cuit, my af­fec­tion stem­ming from the time I used to make gin­ger­bread men from my favourite Ru­pert Bear cook­book. You could do that with this recipe, too, adding raisins or choco­late chips to make the faces. These bis­cuits are very handy to keep in an air­tight box, ready for when peo­ple pop in for morn­ing cof­fee or tea. While the sooth­ing medic­i­nal prop­er­ties of ginger are well known, please don’t tell any­one with morn­ing sick­ness, which I had, that a ginger bis­cuit will sort them out. That’s just wish­ful think­ing.

MAKES ABOUT 27

125g un­salted but­ter 175g caster sugar 1 large egg 3 balls of stem ginger (about 65g in to­tal), chopped 1 tbsp stem ginger syrup, from the jar 250g plain flour 1 tsp bak­ing pow­der 1 tsp bi­car­bon­ate of soda 1 tbsp ground ginger ● Pre­heat the oven to 170C/fan 150C/gas 3. Line 3 bak­ing sheets with bak­ing parch­ment. ● In a large bowl, cream the but­ter and sugar to­gether un­til smooth, then grad­u­ally beat in the egg. Chop the stem ginger and add to the bowl along with the ginger syrup, flour, bak­ing pow­der, bi­car­bon­ate of soda and ground ginger. Stir well with a wooden spoon un­til the mix­ture forms a dough. Scoop up a tea­spoon­ful of dough, roll into a ball be­tween your hands, then place on a pre­pared bak­ing sheet. Con­tinue do­ing this un­til the dough has been used up; you should have about 27 balls. Re­mem­ber, they will spread dur­ing bak­ing, so keep them well spaced. ● Bake for 12-15 min­utes, un­til golden around the edges, ro­tat­ing the trays halfway through so that they brown evenly. ● Let the bis­cuits cool and firm up a lit­tle on the tray, then place on a wire rack to be­come cold. Store in an air­tight con­tainer for up to 5 days.

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