Chocolate and Double Ginger Biscuits

• 125g butter, diced
• 75g golden syrup
• 200g caster sugar
• 325g self-raising flour
• 30g cocoa powder
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 75g crystallised ginger, finely chopped
• 1 large egg, beaten
• Makes 36

Melt the butter, syrup and sugar together in a small heavy-base saucepan over a gentle heat on simmering plate or induction hob. Do not let them boil. Cool slightly.

Sieve together the flour, cocoa, bicarbonate of soda and ginger and stir in the chopped ginger. Make a well in the centre.

Add the egg to the dry ingredients and mix to a firm dough.

Shape the dough into even pieces about the size of a walnut, place on a baking sheet lined with Bake-o- glide. You will need to bake in several batches on two baking sheets as they do spread.

Place the baking sheets on position 2 and 4 and bake for 12- 15 minutes, swap shelf positions after about 10 minutes.

Cool on a wire rack and store in an airtight tin.