These … Rose Carrarini’s hot gingernut biscuits
Mrs PaulX has just made a batch …
Makes about 24 biscuits
unsalted butter 200g, softened, plus extra for greasing
self-raising flour 440g
caster sugar 150g
ground ginger 3 tbsp
cayenne pepper a pinch (optional)
bicarbonate of soda 1½ tbsp
golden syrup 240g (or light corn syrup), warmed
treacle 40g (or molasses), warmed
Preheat the oven to 160C/gas mark 3. Butter a baking tray or line it with parchment paper. If you are using a food processor, process the butter with the flour, sugar, ground ginger, cayenne if using, and bicarbonate of soda until they are well mixed. Otherwise, cut the butter into small pieces, mix the dry ingredients together and rub the butter into them with your fingers, and bring together to make a dough. Add the golden syrup and treacle. Break off pieces and shape them into 3cm balls.
Place well apart on the prepared tray and bake for about 10 minutes. The biscuits will rise and then fall a little. They must be crisp on the outside and a little chewy on the inside. Cool.