Ginger Biscuits

These again are made using one of mum's fab recipes. My sister and I used to make them as kids...well get to the stage of eating loads of raw dough anyway...

Here is Victoria Tunstill's (my mum's) secret recipe for her famous ginger biscuits:

RECIPE:
 (this makes LOADS you may want to do just half the recipe to start with)
1 1/2 lb Plain Flour
1lb Caster Sugar
5tspn Ginger Powder
2tspn Bicarbonate of soda
Pinch of salt


1/2lb Stork or Butter
2Eggs - beaten
8 tbsp syrup
And if you're feeling extra naughty... 200g of 70% dark chocolate to dip them in after they've cooled.

Pop the oven on at 190oc or 180oc for Fan assisted. Get out as many baking tray as you have and line with baking parchment. Prep done!

Put all the dry ingredients in a bowl and mix.

Place the butter/stork in a saucepan with the syrup and heat until melted. Pour into the melted concoction into the the dry ingredients and stir. Then add the beaten eggs. Now get your hands in there and mix up up into a good ball of tasty dough. *

* This is the point I end up eating most of the raw dough mixture...*

Pull off small blobs of dough and roll into balls - no bigger than a 50p piece.
Place spaced out on a baking sheet and press your finger gently on the top to 'squidge it'. They will spread whilst cooking, I usually fit 12 on a square baking sheet.

Pop in the oven for 10-12 minutes until golden brown. Once ready pull out the oven but leave them on the hot baking trays until the tray has gone cold, which at this point you can pop them onto a wore rack to finish cooling. *really important to leave on the hot baking tray as this will make sure they'll have that crunch!

Once cooled you can melt off some delicious dark choc in a bowl over a pan of hot water, and one by one dip in the biscuits and then leave to set on the wire rack.

DELICIOUS!!!