Ginger biscuits with candied citrus peel

I’m a sucker for a biscuit with my coffee and these are unashamedly decadent!

Makes about 12 large flower-shaped biscuits Preparation time: 25 minutes, plus 1 hour resting time Baking time: about 10 minutes Oven temperature: 180°C

• 60g butter, melted • 180ml golden syrup • 200g (360ml) flour, sifted (plus a little extra) • 5ml bicarbonate of soda • 5ml ground ginger • 5ml mixed spice • 15ml milk • 45ml candied citrus peel, very finely chopped • 15ml apricot jam • about 100g white chocolate, melted

1 Mix the butter and syrup in a small saucepan and bring to the boil. Remove from the heat and allow to cool for 10 minutes. It is very important not to stir the hot syrup into the flour immediately because it will ‘cook’ the flour and spoil the texture of the dough.

2 Sift the dry ingredients then stir in the syrup mixture, milk and candied citrus peel with a wooden spoon until smooth. Lightly knead the dough on a floured surface to form a soft, manageable dough; cover with cling film and rest at room temperature for about 1 hour.

3 Preheat the oven. Roll the dough with a little extra flour to a thickness of about 5mm and cut out shapes with a cookie cutter. Arrange the biscuits on a baking tray lined with baking paper. Using the tip of a wooden spoon handle, make a hollow in the centre of each biscuit without pushing completely through the dough; fill each one with jam. Bake for about 10 minutes or until golden brown and crispy; cool completely and dip a few in chocolate for added indulgence. Refrigerate the biscuits to harden and store in an airtight container. >>