After a considerable break, the blog is up and rolling again, for the Christmas holidays anyway, so here’s something to get you going…
350g self-raising flour
1 tbs ground ginger
1 tsp bicarbonate of soda
200g caster sugar
85g golden syrup
1 egg, lightly beaten
4 pieces stem ginger, drained and finely chopped
Sift the dry ingredients together. Melt the butter and syrup together over a low heat and allow to cool briefly.
Then mix with the dry ingredients along with the egg and stem ginger. Roll the combined mixture into walnut-sized balls
and bake them, well-spaced out on the trays, at 170C for 15-20 mins.