Ginger biscuits

My daughter has been asking me to make her some ginger biscuits for ages. Ginger isn't something I use other than in curries because DH isn't keen on it.

I have to admit, after baking these I started to feel enthusiastic about Christmas! The kitchen smelled gorgeous. I baked two types of ginger biscuits, followed by an apple and spice cake to help use up a glut of cooking apples. I felt proud too; these biscuits looked great when they came out of the oven - a gorgeous golden colour which looked just like the ginger nuts you buy in the shop.

Ginger is a great spice with many beneficial properties. It's used as a treatment for morning sickness because it has a soothing and calming effect on the stomach.

Ginger has anti inflammatory properties, which makes it really useful for people with osteoarthritis or rheumatoid arthritis.

In addition, ginger is a great ingredient for the first aid kit. Ginger helps to promote sweating during colds and flu. Maybe one of these ginger biscuits would be a good way to encourage poorly children to get better soon!

Ginger biscuits (makes about 18)

Ingredients

• 2 oz butter
• 4 tbsp agave syrup
• 2 tbsp fructose
• 5 oz self raising flour
• 1/4 tsp allspice
• 3/4 tsp ground ginger

Method

• Pre heat oven to 180.
• Melt the butter, syrup and sugar until just melted. Don't allow to boil or leave for too long otherwise some of the ingredients can evaporate and alter the balance.
• Allow to cool a little, then mix in all the other ingredients until you have a smooth dough.
• The dough should be quite dry; if it is too wet, add some more flour, a little at a time until you get the right consistency.
• Using a teaspoon, drop spoons of the mix onto two greased baking trays. Allow a little room for expansion between each biscuit
• Bake for 10 minutes until golden

Verdict: 10/10 Just the right amount of ginger anybody would want and a really nice texture.