Stem Gingernuts

A very easy, old-fashioned biscuit made by the melting and mixing method. As well as ground or powdered ginger, this mixture includes stem ginger, sold preserved in syrup, a combination popular since the eighteenth century. 

You will need
350g self-raising flour 
1 tablespoon ground ginger 
1 teaspoon bicarbonate of soda 
200g caster sugar 
115g unsalted butter 
85g golden syrup 
1 medium free-range egg, beaten 
35g (2 pieces) stem ginger, drained and finely chopped 
3 baking trays, greased with butter

Makes about 24
Preheat the oven to 170°C/325°F/gas 3.
Sift the flour, ground ginger, bicarbonate of soda and sugar into a mixing bowl. Gently melt the butter with the syrup in a pan over a low heat and set aside until barely warm. Pour this mixture into the mixing bowl, add the beaten egg and the stem ginger and mix with a wooden spoon. When thoroughly combined, roll the mixture into 24 walnut-sized balls, using your hands.
Arrange on the prepared baking trays, spacing them well apart to allow for spreading. Bake in the preheated oven for 15 to 20 minutes, until a good golden brown. Keep an eye on them and, if necessary, turn the trays around halfway through the cooking period so that the biscuits brown evenly.
Leave the biscuits to cool on the trays for a couple of minutes, then transfer to a wire rack and leave to cool completely. Store in an airtight container.

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