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)

 

  1. Place butter, sugar, honey and golden syrup into a large saucepan and stir over a moderate heat until melted and smooth.
  2. Sift flour, powder, ginger and cinnamon into saucepan, add chopped ginger, mix well and then allow mixture to cool.
  3. 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.
  4. 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.

 

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