No 31 Triple Ginger Biscuits

Following my love of things ginger I thought I'd share this one with you.  Biscuits and squares travel better on the bike than large delicate cakes....

Triple Ginger Biscuits

6 oz butter
1 up packed brown sugar
1 egg
1/4 cup treacle
2.25 cups of flour
2 tsp ground ginger
2 tsp baking soda
1.5 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger

Cream the butter and sugar until smooth.  Beat in the egg and treacle.  Combine all the dry ingredients and sift them into the creamy mix.  Lastly add the fresh and cystallized ginger.

Cover the dough and for at least 2 hours (better over night).  I have found that rolling the dough into a log inside some plastic cling-film before refrigerating it, means that you can simply slice it and bake the slices next day.

However if you prefer, you can roll the dough into 1 inch balls, place them 2 inches apart on a baking sheet

Either way, bake them for about 10 minutes at 175 degrees C.

They don't go really crisp, and are great to eat warm.......