Crunchy Ginger Biscuits

Makes 36 biscuits
Time 45 mins
Calories per biscuit 58
Fat 2g of which is saturated 1g

Ingredients
Unsalted butter 75g (3oz)
Soft dark brown sugar 75g (3oz)
Clear honey 75g (3oz)
Black treacle 50g (2oz)
Self-raising flour 225g (8oz)
Bicarbonate of soda 1 tsp
Ground ginger 1 tsp
Ground cinnamon 1 tsp
Crystallised stem ginger 50g (2oz), roughly chopped

1. Preheat oven to 180°C/350°F/ Gas 4. Using non-stick baking foil, line 2–3 large baking trays. Place butter, sugar, honey and treacle into a large saucepan and stir over a moderate heat until melted and smooth.

2. Sift flour, bicarbonate of soda, ginger and cinnamon into saucepan, add chopped ginger, mix well and then allow mixture to cool slightly.

3. Using a teaspoon, take a slightly rounded spoonful of biscuit mixture, roll it into a

smooth ball and place it on a baking tray.

4. Repeat, spacing balls well apart, until mixture is used up (can be baked in several batches). Bake biscuits for 12–15 minutes until browned.

5. Remove from oven and leave to cool a little before transferring onto wire racks to cool completely. Store in an airtight container.

This recipe is taken from the new 2008 Dairy Diary, which is more than just any ordinary diary; it contains everything you need to manage your busy lifestyle­ - from travel information to family health to everyday eating.