Ginger snap biscuits | Recipe of the week

Cut fresh organic ginger into fine strips, rinse in water and put in a dehydrater for 24 hours (or use an oven on a very low setting).

You then grind the dried ginger in a small seed miller and sieve to get the ginger powder.

Initially the powder will be very pungent and is fantastic in curries or biscuits.

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If you don’t want to wait a couple of days to produce lovely ginger snap biscuits then simply buy dried ground ginger from your favourite store.

You’ll be eating ginger snaps with a mug of tea long before anyone who makes their own ginger powder and this recipe gives you enough to share about.

Ingredients. Makes about 40 biscuits

300g gluten-free self-raising flour

3 tablespoons golden syrup

1. Rub the butter into the flour to form a breadcrumb-like texture.

2. Stir in the sugar and ginger.

3. Mix in the egg and golden syrup.

4. Knead together to form a dough and cut into four.

5. Roll each piece into a cylinder about 3cm across.

6. Place in the fridge for an hour and then slice off 4mm thick rounds.

7. Place on a baking tray and bake in a preheated oven 180C/gas 4 for 10-to-12 minutes until golden brown. Allow to cool as they will appear to be soft until then.