GINGER BISCUITS
110 g unsalted butter
100 g black treacle
75 g golden syrup
200 g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
100 g dark muscovado sugar
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp grated nutmeg
¼ tsp ground cloves
125 g porridge oats
100 g white chocolate chips
100 g crystallised ginger pieces
1
In a large saucepan, melt the butter, treacle and golden syrup together until combined; leave to cool for 5 minutes
2
Mix together all the other ingredients and add to the saucepan and mix everything together until combined
3
Roll the dough into 4cm balls and place them on lined baking sheets about 4cm apart; chill in the fridge for 20 minutes
4
Preheat the oven to 180C/Gas4 and bake the biscuits for 10 minutes, until the biscuit surface has cracked; leave to cool on the trays for 5 minutes, then transfer to wire racks to cool completely
