About this recipe:Here’s a healthier version of a traditional favourite biscuit baked with adrak, cinnamon and honey. Great for kids to make at a baking party! They'll love experimenting with different shapes and sizes and decorating them with dry fruits!
Preheat the oven to 190ºC. Sift the white and wholemeal flours, bicarbonate of soda, ginger and cinnamon into a bowl, tipping in any bran left in the sieve.
Put the butter and golden syrup in a small pan and melt over a low heat, stirring occasionally. Pour the melted mixture onto the dry ingredients and stir to bind them together into a firm dough.
Break off a walnut-sized lump of dough and roll it into a ball on the palm of your hand. Press it flat into a thick biscuit, about 6 cm (2 1/2 in) in diameter, and place on a greased baking sheet. Repeat with the remaining dough. (Or roll out the dough and stamp out decorative shapes.)
Bake the biscuits for 8–10 minutes or until they are slightly risen and browned. Leave to cool on the baking sheet for 2–3 minutes or until they are firm enough to lift without breaking, then transfer to a wire rack to cool completely. The biscuits can be kept in an airtight tin for up to 5 days.
Some more ideas
Instead of shaping the biscuits by hand, roll out the dough on a lightly floured surface to 5 mm (¼ in) thick and use shaped cutters to stamp out biscuits. Bake for 5–7 minutes. * For oat and orange ginger biscuits, instead of all wholemeal flour use 45 g plain wholemeal flour and 45 g rolled oats. Add the grated zest of 1 orange with the melted mixture, and use 1–2 tbsp orange juice to bind the mixture into a soft dough. Roll into balls, shape and bake as in the main recipe. * For fruity ginger biscuits, peel, core and coarsely grate 1 sweet apple, and add to the flour mixture with 55 g raisins and the grated zest of 1 lemon. Shape and bake as in the main recipe.
Making your own biscuits means you can include some wholemeal flour and control the amount of fat and sugar you use. Commercial biscuits are often very sugary and may also be high in hydrogenated fats. * Ginger is a traditional remedy for nausea and can sometimes ease morning sickness in pregnancy. It is also known as an aid to digestion and circulatory problems.