Today it was the turn of ginger biscuits, as one of the craft activities for children will be biscuit decorating. I say decorating, it's more dowsing liberally in runny icing, releasing an avalanche of sprinkles and then consuming immediately.
I had a recipe which always produced perfectly good biscuits, but the dough was really crumbly and tricky to work with. Given that I like to make these with my children I decided to do a bit of tweaking. So I added more butter (the original recipe asks for 50g), and to my mind more butter = better. It also helps if you rest the dough in the fridge for ten minutes or so before rolling out. If you make a little hole in the top of the biscuit you can make them into tree decorations, not that they will hang there for long...
25g dark brown sugar
1 tsp ground ginger
1 rounded tbsp of golden syrup
150g plain flour
How to make:
1. Preheat oven to 170 (fan) or 190 (conventional)
2. Cream the butter and sugar together until smooth
3. Add the ginger and golden syrup and mix well
4. Add the flour and mix until a dough forms - this is sometimes easier to do with your hands.
5. Rest dough in fridge for 10 mins (optional)
6. Roll out dough on a floured surface and cut out biscuits in suitably festive shapes.
7. Put on a greased baking tray and bake for about 10 mins or until just slightly browned at the edges.
8. Cool on a rack and then ice them if you fancy it or just scoff as they are...