Easy Ginger Biscuits

110g butter

110 caster sugar

100g golden syrup

225g plain flour

2 tsp baking powder

3 tsp ground ginger

Preheat over to 180C (or 170C fan).

Put the butter, sugar and syrup in a pan and melt together (on number 5). Then add all the dry ingredients and stir to make a dough.

Allow to cool a couple of mins.

Put on the rolling mat and divide into 4. 

Roll each into a sausage about 3cm diameter and then chop into pieces and roll in the palm of your hands. Wants to be about the size of a small walnut. 

Grease non-stick baking sheet and put the balls on, leaving space between them for spreading. Will be about 20 for the first batch. Push down firmly on top of each one with a fork to flatten and rib it. 

Cook for 10 mins or a little longer if you want v crunchy. Take out and using a pallet knife put on cooling rack. Then do the next batch.

Coconut Biscuits

150g butter or margarine

1 tbs honey

130g caster sugar

70g self raising flour

90g desiccated coconut

100g oats

You will make about 30 biscuits, ready to scoff in 20 mins. 

Preheat oven to 170C fan. Get two large non-stick baking sheets ready and grease with a little butter.

In a large pan melt butter, honey and sugar together on heat 5 until all liquid. Don’t allow to bubble/boil.

Add the flour, coconut and oats and mix until all combined. 

Put heaped teaspoonfuls of mix onto the baking sheets well spread out, flatten the mounds a little. You will get about 8 per sheet (you will need to do 2 runs in the oven) if they are spaced out enough. 

Bake for no more than 10 mins – the lower tray might need a min longer than the top. They should be golden but not a dark brown.

Leave to cool for a few mins on the sheet and then lift off with a pallet knife onto a cooling rack.