Butterscotch and gingerbread biscuits

This recipe makes gingerbread biscuits with a subtle mix of flavours.

The gingerbread is rolled a little thicker so that you get a nice crumbly inside - if you want thin and crunchy then when rolling out aim for about 0.5cm thickness.

Cooking Time

Ingredients

• 350g Plain Flour
• 1 tsp baking soda/bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 110g butter
• 175g light soft brown sugar
• 1 egg
• 5 tbsp butterscotch golden syrup

Method

1. Sift the flour, ginger and cinnamon into a mixing bowl
2. Add the baking soda and stir until well mixed
3. Add the butter
4. Pinch together until the mixture resembles breadcrumbs
5. Sift in the sugar and stir it in
6. Crack the egg into another bowl
7. Add the golden syrup to the egg
8. Lightly beat the mixture
9. Add the egg mixture to the flour mixture
10. Stir until the mixture turns into a sticky dough
11. Spread some flour on a surface and coat your hands
12. Scoop the dough mixture out and press it into a bowl
13. Knead lightly
14. Set the oven warming to 180c
15. Put back in the bowl, cover with a tea-towel and put in the fridge for 15 mins
16. Line two baking trays with baking paper/tin foil and lightly grease
17. Retrieve the dough from the fridge and then roll it out to about a 1cm thickness
18. Use round cutters to cut out biscuits and put them on the tray, until the mixture is all used up
19. Bake in the oven for 12-15 mins
20. Leave to cool on a cooling rack for 10 mins