GINGER BISCUITS

Ginger Biscuits
Also called ginger nuts because of their snap.
Makes 12

You need:

8 oz (225g) Self Raising Flour

4 oz (110g) Granulated Sugar

4 oz (110g) Margarine

1 tablespoon Golden Syrup

1 heaped teaspoon of Ginger

¼ teaspoon Bicarbonate of Soda

Equipment needed: Large saucepan & baking trays

How to:

Preheat oven to 180°C or 160°C fan oven.

1. In a saucepan melt the margarine on a low heat. Then add the sugar and syrup and stir until dissolved.

2. Remove from heat and stir in the dry ingredients.

3. Roll between your hands into approximately 1 inch (2.5 cm) balls & space out on lined or greased baking trays.

4. Bake for 10-15 minutes until caramel coloured. Leave on the trays for 10 mins and then transfer to a wire rack to cool completely.

Ginger biscuits wrapped ready to give away.