To complete the kit

  • airtight box, bag or jar
  • gift box, ribbon and label
  • 2 espresso cups (optional)
  • pack or tin of ground coffee


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, January 2011

Goes well with


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