gillie's ginger biscuits

These are best eaten hot and straight out of the oven.  You can vary the amount and type of ginger you put in - Gillie's recipe uses ground ginger, but I've tried with fresh and a semi dried variety and they are all delicious.  To make ginger snaps, roll out the dough until it's about half a cm thick instead of rolling it into balls, and use a cookie cutter to cut them into shapes.

ginger biscuits

ingredients

125 g butter, softened

1/2 cup brown sugar

1/2 cup  golden syrup

2 1/2 cups self-raising flour

1 tsp ground ginger

1 teaspoon bi-carb soda

a pinch of salt

Preheat the oven to 190ºC.

Beat the butter and sugar until light and creamy.  Add the syrup and beat to mix.  Stir through the ginger.  Sift the flour and bi-carb and salt together and add to wet ingredients. Mix until it forms a dough.  Roll into walnut sized balls and put on a baking tray covered with baking paper.  Squash the balls slightly with a fork.  Bake for 10-15 minutes, or until golden brown.  Cool on a wire rack.

For something completely different ....

I did a wedding photography workshop with Jonas Peterson, who is one of the top ten wedding photographers in the world.  Check out his work - it's amazing.  Jonas is Swedish and for tea he served us ginger snaps with blue cheese.  It's a really delicious combination - give it a try!