Ginger Crisp Biscuits

Every year my family supports Australian Prison Fellowship's work with prisoners in our state by joining their annual biscuit bake at Easter time.

This year we baked ginger crisp biscuits, delightfully crunchy biscuits that taste just like Christmas to me!  These biscuits are so popular that I've decided to share a recipe I adapted from Robyn Martin's "Slices, biscuits & cakes".  Enjoy!

Ingredients

- 175g unsalted butter (or reduced salt margerine if you're watching your fats)

- ¼ cup golden syrup

- 1 cup caster sugar

- 1 egg

- 2 ¼ cups plain (all purpose) flour

- ¼ teaspoon table salt

- 2 teaspoons baking powder

- 2 teaspoons ground ginger

- 1 teaspoon mixed spice

- ½ cup extra sugar

Method

1. Preheat oven to 180°C.  Melt butter and golden syrup in a saucepan large enough to mix all the ingredients.  Remove from heat and stir in sugar.

2. Add egg to the golden syrup mixture and beat well with a wooden spoon or silicone spatula.

3. Sift flour, baking powder, salt, ginger and mixed spice into the saucepan.  Mix until well combined.

4. Pour extra sugar onto a plate.  Roll tablespoonsful of mixture into balls then roll in the extra sugar.  Place on a greased tray and flatten with a fork, making sure to leave space for the biscuits to spread.

5. Bake the biscuits for 10-15 minutes, or until golden.  Let the biscuits cool for a few minutes on the tray before moving to a cooling rack to fully cool down.