So…when is it a biscuit or a cookie? These do not have the crack / snap of a biscuit but instead have the delicious chewy and slightly bendy quality that I think a cookie should have (apologies to all biscuit and cookie aficionados). If left in the oven longer I am sure they would have been more like a ginger thin. The stem ginger chunks give a lovely warmth.
Preheat oven to 180 C / Gas mark 4 Makes 18 cookies Lightly grease/ line a large baking tray
350 g self-raising gluten-free flour 150 g dark muscavado sugar
100 g butter 1 large egg
4 desert spoon golden syrup 2 tsp ground ginger
5 pieces of stem ginger coarsely chopped
Put the butter, sugar and syrup in a pan and melt on a low heat. Remove from the heat and mix in all the other ingredients. Spoon the mixture on to the prepared tray – allow for spreading. Bake for 10-15 mins. Leave to cool before removing from tray.