Ginger Biscuits (Dairy and Egg Free)

These biscuits have just the right amount of ginger, not overpowering and not too crunchy

Ingredients

• 110g Caster sugar
• 110g Dairy free marg, (I use vitalite)
• 110g Golden Syrup
• 225g Self raising flour, plus extra for dusting and hands
• 2 tsp Ground ginger
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Preheat the oven to 180C/Gas 4 and grease a baking tray (I needed 2 large trays to fit them all on)

1. Melt the marg, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly (about 5-10 minutes). Add all of the dry ingredients to the pan to make a dough. I added a bit extra flour as the mix was still quite sloppy and not great to pick up and roll.
2. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits. (Actually made 17 but I did mine slightly larger than the 50p size) 
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4. Put the baking tray into the oven for about 10-12 minutes, or until the biscuits are golden-brown.
5. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely.
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