- 10ml - bicarbonate of soda
- - ginger preserve in syrup (optional)
- - 1 egg
- 1ml - salt
- 4x250ml - cake flour
- 250g - butter, at room temperature
- 250ml - golden syrup
- 250ml - light brown sugar
- 45ml - ground ginger
1 Preheat the oven to 170°C.
2 Line three large baking sheets with baking paper and grease with non-stick spray.
3 Beat the butter, golden syrup and brown sugar with an electric beater until smooth and creamy.
4 Add the egg and beat until well combined.
5 Sift the rest of the ingredients over the butter mixture and beat until just combined.
6 Remove from the bowl, shape into a ball and wrap in clingfilm. Chill in the fridge for at least 30 minutes.
7 Roll the dough into walnut-size balls and arrange on the prepared baking sheet. Flatten the balls with a fork.
8 Bake in batches for 7-10 minutes each. Transfer to a wire rack and leave to cool completely.
Store the biscuits in an airtight container. Serve topped with ginger preserve in syrup (if using).