Spicy, chewy, chocolately, spangly. Everything you want for Christmas. I made these as gingery as possible, so that kids wouldn’t like them. Unfortunately however, several kids tried them, and all loved them. Never mind. You’ll just have to hide them. They keep well in an airtight container, so make in advance and get out at a Christmas gathering and wow everyone!
Makes about 15
1 ½ tablespoons golden syrup
3oz caster sugar
3 ½ oz plain flour
5 oz oats
1 tsp baking powder
2 tsp ground ginger
1 ½ tablespoons chopped stem ginger
1 egg, beaten
200g white chocolate
Preheat oven at 180C/Gas mark 4 and line a couple of baking trays with parchment.
Melt the butter and syrup together and set aside
Combine the dry ingredients and mix. Pour in the butter and syrup until well combined, then add the stem ginger and egg and stir.
Put a heaped teaspoon onto the baking tray for each biscuit. Make sure you leave plenty room as they will spread. Bake for 10-12 minutes. Take out of the oven and leave to cool completely before peeling the paper off.
Melt the chocolate. Dip the biscuits halfway or drizzle the chocolate over half the biscuit. Put on parchment (you can turn the parchment you already used over) on a baking tray. Sprinkle the edible glitter over the chocolate halves of the biscuits and put the trays in the fridge until the chocolate is set.