- 140g unsalted butter
- 100g dark muscovado sugar
- 4 tbsp golden syrup
- 300g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 2 tsp ground ginger
- 3 balls stem ginger, finely chopped
To complete the kit
- airtight box, bag or jar
- gift box, ribbon and label
- 2 espresso cups (optional)
- pack or tin of ground coffee
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.