They may not cure seasickness, but these biscuits go down a treat with a cup of tea and they keep well!
- Unsalted butter, 1/3 cup (75g)
- Soft dark brown sugar, 1/3 cup (75g)
- Clear honey 2 Tbsp, (50g)
- Golden syrup (or treacle), 3 Tbsp (75g)
- Plain flour 1½ cup (225g)
- Baking powder, 2 tsp
- Ground ginger, 2 tsp
- Ground cinnamon, 1 tsp
- Crystallised stem ginger, roughly chopped, 1/3 cup (75g)
- Place butter, sugar, honey and golden syrup into a large saucepan and stir over a moderate heat until melted and smooth.
- Sift flour, powder, ginger and cinnamon into saucepan, add chopped ginger, mix well and then allow mixture to cool.
- Preheat oven to 180ºC. Line trays with baking paper. Take a rounded teaspoonful of biscuit mixture, roll it into a smooth ball and place it on a baking tray. Squash slightly. Repeat, spacing balls well apart.
- Bake biscuits for 12-15 minutes until browned.
Remove from oven and leave to cool a little before transferring onto wire racks to cool completely. Store in an airtight container.