GINGER BISCUITS

2022 contestant Janusz says: ‘Every single time we have a family party, the thing everyone asks almost before I’ve even got through the door is, “Have you baked your ginger biscuits for us?” My partner’s nan absolutely loves them — almost peppery in flavour, they are perfect for her to dunk into her favourite cup of tea.’

YOU WILL NEED 3 baking sheets, lined with baking paper

MAKES HANDS ON

60

25 MINS +

CHILLING

BAKE 12 MINS

■ 175g salted butter, cubed

and softened 125g caster sugar

225g dark brown soft sugar

1 large egg

1tsp vanilla extract

275g plain flour

1tsp bicarbonate of soda 4tbsp ground ginger 1½tbsp ground cinnamon ½-1tsp ground cloves, to taste

Beat the butter in a stand mixer fitted with the beater, on a medium speed, for 1-2 minutes until pale and creamy. Turn down the speed to medium-low, then, a spoonful at a time, add both types of sugar, and continue to beat for 3 minutes, scraping down the inside of the bowl from time to time, until combined. Add the egg and vanilla to the bowl and mix again.

In a separate bowl, sift in the flour, bicarbonate of soda and ground spices, then stir until mixed together. Add the mixture to the wet ingredients and mix to a slightly sticky dough.

Divide the dough into about 60 equal pieces (about 15g each), and roll each one into a ball between your hands. Place the balls onto the lined baking sheets, spaced well apart to allow them to spread during baking, then slightly flatten the top of each one. Chill for 20 minutes while you heat the oven to 190°C/fan 170°C/gas 5.

Bake for 12 minutes, until the biscuits have spread and started to crisp around the edges. Leave the biscuits on the baking sheets to cool completely and firm up before serving.