A wonderful twist on ginger biscuits, with a little extra spice. The addition of stem ginger in this recipe creates pockets of sugary heat that pop in the mouth and warm you through. Absolutely perfect with a cup of chai tea.
8 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 180ºC. Line 2 baking trays with greaseproof paper.
Sift the flour, bicarbonate of soda, the spices, sugar and salt into a large bowl.
Rinse the stem ginger of any syrup. Dice and add to the flour mix.
Melt the butter and golden syrup over a medium-low heat, then add to the flour mix and bring it together into a dough.
Turn out onto a floured work surface and shape into a sausage shape. Cut into 12 equal pieces. Use your hands to roll each piece into a ball, then flatten gently and place onto your prepared baking trays.