Honey Ginger Biscuits

I've made an awful lot of these, too.

Ingredients

60g unsalted butter

¼ cup golden syrup

2 tbsp. honey

2 tbsp. caster sugar

1 ¼ cups SR flour, sifted.

3 teaspoons ground ginger

Method

Preheat over to 200C. Combine butter, golden syrup, honey and sugar in a heavy-based saucepan over a low heat and stir until butter melts.

Remove from heat, allow to cool, then stir in the flour and the ginger.

Shape heaped tablespoons of mixture into balls and arrange about 2cm apart on a couple of lightly greased oven trays. Flatten balls with a floured fork.

Bake for ten minutes or until browned. Allow to stand for five minutes, then transfer to wire racks to cool. Makes 30.

My notes

Makes thirty in whose imagination? I usually make up a double mix, which makes up into around forty to forty-five biscuits. I usually use a teaspoon to measure out the mix, too, and there is no way you could use a heaped tablespoon of mix for each biscuit and get thirty out of it.

Spacing them widely is a good plan; I ignored this the first time and had a sheet of biscuits that was nearly one giant lattice biscuit. The mix itself has a kind of strange, almost plastic-y texture, probably from the butter.

Watch them when cooking – the difference between cooked and singed seems to be about fifteen seconds. Better a bit under than over.