YOU CAN PUT SOME EXTRA BITE INTO YOUR GINGER BIKKIES

I love the little bit of bite that ginger adds to my cooking, whether it is savoury or sweet.

Today’s recipe delivers all the ginger goods, and you can dial the heat up or down according to your taste buds.

These biscuits can be made with a slightly chewy texture or left in the oven for a few more minutes if you prefer a bit more crunch.

I top them with a little chunk of glace ginger, but you could also use a pistachio or half almond if you prefer.

GINGER DROPS

Makes: 32

INGREDIENTS

110g unsalted butter; 110g caster sugar; 110g golden syrup; 2–3 tsp ground ginger, according to your preferences; 225g self-raising flour, plus a little extra; 50g glace ginger

METHOD

Dampen two baking trays with a little water and line with parchment.

Preheat oven to 180C.

In a small saucepan over low heat, melt together the butter, sugar and golden syrup. Stir until combined and remove from heat. Allow to cool for five minutes.

Meanwhile, combine the ground ginger and flour in a medium bowl.

Pour the butter mixture over the dry ingredients and fold through until a soft dough forms. Do not over-mix.

Dust hands with extra flour and scoop up small pieces of dough with a tablespoon, rolling each between your palms until it forms a 25mm ball. Place on the baking sheets, leaving room to spread slightly.

Cut the glace ginger into approximately 5mm squares. Press a piece of ginger into the top of each ball of dough.

Depending upon whether you want a slightly chewy or a crisper texture, bake at 180C for 10 or 12 minutes, rotating trays halfway through. Remove trays from oven and cool biscuits on the trays for 10 minutes, then remove to a wire rack to cool completely. Store in an airtight container.