Total time: 0:30
- 50 g. unsalted butter
- 40 g. liquid glucose
- 90 g. caster sugar
- 40 g. plain flour
- 5 mL ground ginger
- Melt the butter and glucose together over a pan of gently simmering water. Off the heat, mix in the sugar, flour and ginger. Cover and refrigerate for about 20min or until firm.
- Roll teaspoonfuls of mixture into balls and place them wide apart on a sheet of baking parchment on a baking tray (the biscuits will spread during cooking). Cover with a second sheet of baking parchment and flatten with a rolling pin; peel off the top sheet. Bake the biscuits at 180°C (160°C fan) mark 4 for 5–6min or until golden. Remove from oven and press a plain cutter, about 7.5cm (3in) diameter, into each biscuit.
- Peel off the paper, break off excess biscuit and gently fold each biscuit over. Interleave with baking parchment or greaseproof paper and store in an airtight container for up to three days, or freeze for up to one month.
60 calories2g fat (2g saturates)9g carbohydrates (7g total sugars)