I’ve been meaning to get back to this recipe for a while, and after stumbling upon a bag in the freezer, wondering for a moment what on earth was inside it, then realising it was chopped up fresh ginger, the wee girl in my head said “A-HA!” and so I bring you these little lovelies.

Crunchy on the outside while still soft in the middle, the fresh ginger really lifts these wee nibbles and will keep you popping back to the biscuit tin for more… and more… and more!!

The original recipe I got somewhere off the internet about a bazillion years ago.  Of course, not ‘literally’ a bazillion, because the internet wasn’t around then.  But a long, long, long time ago.

So you’re stuck with my version, which is brilliant anyway…

Let’s begin!

You will need:

1/4 cup butter

1 cup caster sugar

2 eggs

1 tablespoon of golden syrup

3 tablespoons grated fresh ginger

2 cups plain flour

1/2 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

A couple of tablespoons of raw sugar

Get to work:

Cream the butter and the caster sugar.  Add the egg, golden syrup and ginger.  Next add the sifted dry ingredients.

The original recipe suggested chilling the mixture in the fridge at this point… so if you’re feeling chilled out… go forth and fridge it.  If you can’t be bothered with that, don’t stress, they still come out lovely in my mind!

Roll the mixture into little balls, then roll the top half gently in the raw sugar and put on a baking tray that you have cleverly pre-lined with baking paper.

Bake at 180 degrees celsius (350 Fahrenheit) for approx 10 – 12 minutes, until they’re looking lovely and golden.

Now try to let them cool down so you don’t burn your mouth!

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