Crystallised Ginger Cookies
(Makes: 15 biscuits)
75g Plain flour
½ teasponn bicarbonate of sode
50g Crystallised Ginger (finely chopped)
1 teaspoon ground ginger
60g caster sugar
75g rolled oats
100g margarine or butter
1 tabelspoon golden syrup
1 tablespoon milk
Preheat your oven to 150°C/Gas.2
Line 2 large baking sheets with baking parchment.
Measure the flour, bicarbonate of soda, cystallised ginger, ground ginger, caster sugar and rolled oats in a moxing bowl.
Melt the butter and syrup together very gently in a small saucepan.
Mix the melted butter and syrup mixture and the milk into the dry ingredients.
Refrigerate the mixture for 5 minutes or so it firms up a bit.
Take heaped teaspoons of the mix and roll into balls.
Put on your baking sheets spaced well apart - these biscuits really spread!
Flatten the top of each biscuit with your hand or a spoon.
Bake on the baking trays for 5 minutes or until lightly browned.
Cool on the baking trays for 5 minutes, then transfer to a wire rack to finish cooling.