Quick Ginger Biscuits

My son had a hankering for some biscuits after nursery.  I must be mad because what do I do after a hard day at work?  I only go and make some!

Not masses of sugar here but certainly just treat food.  When they cool, they make a pretty crunchy biscuit but my son loves biscuits like that.  While still warm they're a bit softer so don't be surprised if they're still soft when you take them out of the oven.  This was a recipe from my mum but originally from my aunt.  The recipe was originally to use 1lb of flour!  That must have made 40 odd biscuits!  I know my son eats a lot but...

Ginger Biscuits - makes approx 10

Ingredients

1 dessert spoon of golden syrup
45g, 1.5oz Sugar (I used golden caster sugar)
60g, 2oz Margarine (use dairy free if avoiding dairy in your diet)
110g, 4oz Self raising flour (or all purpose flour and baking powder)
1/4 tsp Bicarbonate of soda
A generous 1/2 tsp Ground ginger (powdered ginger)

Method

Preheat the oven to 180oC, 350F

Melt the sugar, syrup and margarine together gently in a pan.  Take off the heat.

Line a baking tray / cookie tray with baking paper (or you could just about get away with spraying a non stick one with spray oil).

Mix in the remaining ingredients and quickly form into balls about the size of a small walnut.

Bake in the oven for 10-15 minutes (10 in my oven).  Cool on a wire rack.

Keeps for a couple of days in an airtight tin.

Make it Thrifty:

This is already a pretty thrifty recipe but if you have the family to eat them all, doubling the recipe to use more often space will keep cooking costs down.

I've linked this lovely old recipe up to the Spice Trail Ginger challenge.