Chewy Ginger Biscuits

Ginger is a firm favourite around here - whether its pickled, ground, fresh or crystallised there's bound to be a large supply in the store cupboard. 

The spicy aroma of ginger biscuits cooking is impossible hard to resist. 

With this in mind, I whipped up a quick batch of gingery, cinnamony soft sugar cookies.

To make a fresh batch, turn the oven to 175ºC and gather the following ingredients together:

1 & 1/4 C flour,

1/2t bicarbonate of soda,

1t ginger,

3/4t cinnamon,

pinch of nutmeg,

pinch salt,

3/8C butter,

1/2 C sugar,

1 egg,

1/8C honey

1/2 T water,

4T sugar and 1t cinnamon for dusting.

 Sieve the dry ingredients (flour, baking soda, ginger, cinnamon, nutmeg, salt) together and set aside.

Cream together the butter and sugar until light and fluffy.

Beat in the egg.

Stir in the water and honey.

Add the dry ingredients and mix well.

Scoop tablespoon sized portions into your palm and roll them gently.

Dip in the sugar and cinnamon mix.

Place onto baking paper on a baking tray, press down slightly and bake for 8-12 minutes.

Let them cool on the tray for a few minutes before transferring them to a wire rack.

Wrap them up in wax paper, tie them with baker's twine and finish off with a cheerful gingerbread man button. A cute and tasty homemade gift to take along for your next tea date.