STEM GINGERNUTS

If I were a biscuit, I would want to be a gingernut. They’re comforting and warm, but also spicy – the perfect biscuit for dunking in tea.

Preparation 20 minutes, plus chilling Cooking 25 minutes Makes 15

150G GOLDEN SYRUP OR HONEY 125G SOFT LIGHT BROWN SUGAR 2 TBSP FINELY CHOPPED STEM GINGER 300G SELF-RAISING FLOUR

1 TSP BICARBONATE OF SODA

10G SALT

2 TSP GROUND GINGER

1 TSP GROUND CINNAMON

125G SOFT UNSALTED BUTTER

1 In a saucepan over a medium heat, whisk together the golden syrup or honey, sugar and stem ginger. Once the sugar has dissolved, take the pan off the heat and set aside to cool slightly.

2 In a large bowl, sift the flour, bicarb, salt and spices. Next, rub the butter into the dry ingredients.

3 Make a well in the centre of the flour and butter mixture, then pour in the sugary syrup. Beat together until everything is incorporated. Put the mixture in the fridge for 30-40 minutes.

4 Preheat the oven to 190ºc (170ºc fan oven) gas mark 7 and line a baking tray with parchment paper.

5 Scoop the biscuit dough into 15 balls and place at least 5cm apart on the baking tray. Bake for 15-20 minutes or until crisp on the outside but still a little doughy and soft in the middle. Leave to cool on the tray for 5 minutes before transferring to a wire rack. Eat warm.