Classic Ginger Nut Biscuits

Shopping list

• 300 g plain flour

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• 1 tsp bicarbonate of soda

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• 3 tsp ground ginger

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• 1 tsp ground cinnamon

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• 0.5 tsp mixed spice

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• 1 Unit salt — Pinch

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• 100 g light brown sugar — plus extra demerara for rolling

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• 100 g unsalted butter — cold and cubed

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• 4 tbsp golden syrup — warm slightly

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• 1 Unit medium egg

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Step by step

1. 1

   Heat oven to 180°C fan 160°C / Gas 4. Line 2 baking trays with parchment.

2. 2

   Whisk flour, bicarb, spices and salt. Rub in butter until sandy.

3. 3

   Stir in brown sugar.

4. 4

   Warm golden syrup slightly, beat with egg, then mix into dry mix to form a firm dough. If sticky, chill 15 mins.

5. 5

   Roll into walnut-sized balls (about 20g), roll in demerara sugar, place well apart and flatten slightly.

6. 6

   Bake 10- 12 minutes — they’ll crack on top and feel soft but will crisp as they cool.

7. 7

   Cool 2 mins on tray, then transfer to a wire rack. They keep 1 week in a tin.