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Ginger biscuits


Ginger biscuits

Ginger biscuits

Ginger biscuits

Makes 16


125g/4½oz low-fat, heart-healthy spread

125g/4½oz demerara sugar

1 egg yolk

1 tbsp golden syrup

180g/6¼oz self-raising flour

1 tsp ground ginger

Plain flour, for dusting


Pre-heat the oven to 180°C/350°F/ Gas mark 4. Line two baking sheets with non-stick baking parchment. Beat the low-fat spread and sugar together in a bowl until smooth and creamy using a wooden spoon. Add the egg yolk and golden syrup and mix together thoroughly.

Now, sift the flour and ground ginger into the mixture and gently mix. If the mixture is a little too dry, add a tiny bit of water.

Next, using dry hands, work the biscuit dough into a ball. If you keep the dough moving in your hands, it shouldn't stick too much. Once you have control of the dough, put it on to a lightly floured surface.

Divide the mixture into 16 small balls if you want small biscuits or, of course, you can make eight jumbo-sized ones if you wish. Roll each ball in the palm of your hand and place on to the prepared baking trays, squashing each down flat with the palm of your hand.

Leave space between each one, as they will spread during cooking. Bake for 12-15 minutes until golden brown.

Allow to cool for just five minutes on the baking tray, then turn out on to a wire rack.

Weekend Magazine