With my recent attempts of making shortbread biscuits not being quite as successful as I hoped they would be I decided to try a different kind of biscuit: the ginger nut
And I promise you once you have made these you will never want to buy them again - they are so simple and absolutely delicious
250 gr (8oz) self- raising flour
1 tbsp ground ginger, or to taste
75 gr (3 oz) butter
125 gr (4 oz) golden syrup
125 gr (4oz) demerera sugar
2 tbsp milk
Preheat the oven to 180C/350F/Gas 4
Sift the flour and ginger together in a large bowl. Add the butter and rub in to a fine breadcrumb.
Mix together the syrup, sugar and milk, add to the flour mixture and mix to a smooth dough.
Shape in to a roll and chill for at least half an hour, longer if you have time.
Cut into 5mm slices and placed on a greased baking sheet about 1 cm apart. Press down with a fork to get the stripey pattern,
Bake in the middle of the oven for about 15 to 20 minutes. Leave for a couple of minutes before transferring onto a wire rack to cool