180g unsalted butter
125g brown sugar
300g golden syrup
500g plain flour
1/4 teaspoon salt (That means just a tiny amount.. I haven't got a symbol for quarter)
1 tablespoon ground ginger
1/2 teaspoon bicarbonate of soda ( That is just a half a teaspoon)
Extra bit of flour for rolling
Two large sheets of greaseproof paper
2 baking trays lined with greaseproof paper
This is my tried and trusted method.
Heat the oven to 150 C (fan)
the butter in an oven proof largish dish and place in the oven. Measure
out the sugar and syrup. By this time the butter should have melted. If
there are still large lumps leave it in the oven for a few more minutes
but keep an eye on it. Take the bowl with the butter out of the oven
and place on a heat proof surface. Now tip the sugar and the syrup into
the melted butter. Mix the butter/sugar/syrup together very slowly until
the sugar has melted and everything comes together in a gorgeous thick
gloop. This is not a quick recipe, it will take a few moments till you
see no buttery topping.
Place all the dry ingredients into a large
mixing bowl and add the butter/sugar/syrup mixture and stir until it is
all mixed together in a very thick dough.
Shake a little flour
onto one of the greaseproof paper sheets. Place the cookie dough onto
the floured paper and shake a little flour onto the dough. Place the
second sheet on top of the dough and roll the dough to the desired
thickness. Gently remove the top sheet of paper and cut out the biscuit
shapes, I just use a ring cutter. The dough will be quite floppy so this
is how I remove the shapes. Take hold of the paper near the first shape
and bend it slightly so the biscuit slowly comes away from the paper
and gently scoop the biscuit up and place on the papered baking tray.
Repeat for as many biscuits as you manage to cut out of the dough.
Gather up the remaining dough and repeat the process. Lay one greasproof
sheet on the work surface and scatter a little flour onto it. Shape the
dough into a ball and place onto the floured paper. Scatter a little
flour onto the dough and place the second sheet of paper on top. Roll
out the dough as before, take off the sheet of paper and cut out the
biscuits, gently take the biscuits off the floured paper and add to the
papered baking trays. Continue doing this until all the dough is used
up. If you have a little bit of dough left just squish it into the
baking tray near the edge (when they are baked that will be your treat).
into the heated oven for 15 minutes, remove them when the colour goes a
pretty shade of brown Do not poke them as they carry on cooking out of
the oven and you will leave fingerprints. Be brave and trust me. After
about 10 minutes take the biscuits off the tray and place on a cooling
grid.. I don't know what you call it... just the thing you cool cakes
on. When they are completely cold place them in an airtight tin..the
biscuits will be lovely. The next day they will be wonderful and the
next day they will have a crisp 'break' to them and will withstand
dunking in coffee!!!