A simple receipt to follow with guaranteed results.

4 oz Butter
2 Tablespoons syrup
1 oz Sugar
2 oz CHINROSEĀ® Stem ginger
6 oz Self-raising flour
1 Teaspoon of ground ginger

Chop the CHINROSEĀ® Stem Ginger into small pieces.

Put the butter, syrup and sugar in a saucepan and heat gently until the butter has melted and the sugar dissolved.

Remove from the heat.

Stir in the flour, ground ginger and chopped stem ginger. Mix thoroughly. It should form a soft dough that leaves the sides of the pan clean.

Put teaspoonfuls of the mixture onto a greased baking tray, spaced about 1 inch apart to allow room for the cookies to spread as they cook. (~30 biscuits)

Bake at about 375 for about 15 minutes until the biscuits are golden brown and set.

Remove from the tray and cool on a wire rack.

Store in an airtight tin. If they get the chance, they keep for up to 2 weeks.