250g self-raising flour
1 large egg
1 tsp ground ginger (fairtrade)
350g light brown sugar
100g organic butter
1 splash milk, amaretto or limoncello
- Whisk the butter and sugar until fluffy and then beat in the egg.
- Sieve the flour and ginger into the mixture and then stir with a fork. You want the mixture to become a firm dough.
- Add your choosen flavouring - for kids add a few splashes of milk, for grown-ups Amaretto or any liqueur of your choice. I have also used Limoncello (not frozen though).
- Roll into the size of walnuts with your hands.
- Place on greased trays and bake for 40-45 minutes at 150C/Gas Mark 2 until crispy, well-risen, hollow and lightly browned.
- Eat and enjoy, again and again and again and again…
This is my tried-and-tested crowd pleaser - my gran passed this on to me and I think she got it from the old Unigate Dairy recipe book in the 50s. I have adapted it to suit grown-ups with the addition of Amaretto, which makes the biscuits into a delicious crunch of alcohol-soaked sweetness, perfect served with coffee at the end of dinner. The versatility means that you can cook lots and store - they are truly superb and incredibly more-ish!
It's better to make them as small balls of crunchiness rather than large shapes using a cutter.
Kids can help
Biscuit and sweets