This week Paul is Baking Ginger Biscuits. Crisp and crunchy with a hint of warming spice, you can’t beat a ginger biscuit. A perfect biscuit for dunking into a cuppa!

Makes 18
225g plain flour
2 tsp ground ginger
½ tsp bicarbonate of soda
100g golden caster sugar
100g butter, softened
100g golden syrup

Mix the flour and sugar together. Add the butter and rub it until it resembles breadcrumbs. Add the syrup, ginger and bi carb. Using a handheld electric whisk or wooden spoon mix to form a smooth dough. Wrap the dough in cling film or baking paper and chill for 30 minutes to firm up. Heat your oven to 190°C/Fan 170°C/Gas 5. Line two baking trays with baking paper. Break off small pieces of dough, each about 30g, and roll into balls. Place on the prepared baking sheets, allowing enough room for the biscuits to spread. Bake for 10–12 minutes until they are golden with a cracked surface. Leave the biscuits to cool on the tray for a few minutes until firm, then transfer to a wire rack to cool completely.

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