Heat oven to 170C/150C fan/gas 3-4.
Line 2 baking trays with baking
parchment. Melt butter, sugar and syrup
in a pan, stirring until the sugar melts.
Take off the heat. Sieve the flour, bicarb
and ground ginger into a bowl, pour in
the wet ingredients and add the stem
ginger. Stir to make a stiff dough.
Roll the warm dough out on a surface
dusted with flour until about ½cm thick.
Stamp out biscuits using a cutter, lift
onto the baking trays and cook for 10
mins or until golden. Cool completely,
then lift off parchment. These will keep
for up to 2 weeks in an airtight container.
Pack the biscuits in an airtight box,
bag or jar, then put in a gift box with the
cups and coffee and tie with a ribbon.