The perfect biscuit for a tea dunk.
"Our granny used to make these in the school she cooked in. Every day, she would bring home leftovers, from rice pudding to Cornish pasties, but these biscuits were, and still are, our favourite." – The Quinn brothers
Yield: Makes: 20-30 biscuits
- 150g/5oz softened butter
- 350g/12oz plain flour
- 150g/5oz caster sugar
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- 225ml/8fl oz golden syrup
- Preheat an oven to 170°C/340Fº.
- Combine the butter with the dry ingredients, then add the golden syrup and mix well.
- By hand, roll the mixture into walnut-sized balls and place on a lined baking tray. The biscuits will spread, so make sure to leave plenty of space between each and use more baking trays if necessary.
- Bake in the preheated oven for 15 minutes. Leave to cool on the tray for 5-10 minutes before transferring to a wire rack to continue cooling. Store any leftovers in an airtight container for up to one month.
TIP: The biscuits will come out of the oven very soft, but don’t be tempted to put them back in as they will harden up once they cool completely.