These have a lovely gingery flavour and are not too sweet.

275g (2 1/ 4 cups) plain flour
75g (1/4 cup plus 4 tsp) caster sugar
3 teaspoons ground ginger
1 teaspoon bi-carbonate soda
3 tablespoons golden syrup
2 tablespoons treacle
75g butter, melted
1 egg, beaten
Approx 2 tablespoons demerara sugar

Preheat oven to 180degC. Grease a couple of baking trays or line them with non-stick baking paper.
Sift together the flour, ginger and bi-carbonate soda. Add the sugar and mix to combine.
Add the syrup, treacle, butter and egg and mix to form a soft dough. Knead the dough lightly on a floured surface and shape into a large log. Roll in the demerara sugar and wrap tightly in foil or plastic wrap. Chill for two hours. Remove from refrigerator and, using a sharp knife, slice the dough. Place slices on a greased baking tray. Bake for 10 – 12 minutes. Cool on the baking tray for five minutes then transfer to a cooling rack. Makes 30 – 40 biscuits.

Tip: The beauty of this recipe is that the dough can be kept in the refrigerator for up to two weeks and slices taken when you need fresh biscuits. Try substituting different spices (cinnamon, mixed spice, cardamom) for different flavours.