Another easy ginger biscuit with crystallised ginger for extra chewiness and sweetness. Mary Berry's recipe doesn't disappoint.

50 g butter or non-dairy spread

1 Tbsp golden syrup (or rice syrup, maple, agave)

175 g self-raising flour or normal flour with 1 tsp baking powder

1 Tbsp ground ginger

75 g crystallised ginger, chopped

1 tsp baking soda

50 g demerara sugar

50 g light brown sugar or coconut sugar

1 egg, beaten

Preheat the oven to 160C. Line 2 baking trays with baking paper.

Heat the butter and syrup in a saucepan until melted.

In a large bowl whisk together the flour, ginger, chopped ginger, baking soda and sugars. Stir in the melted butter, then add the egg and mix together to form a dough.

Form the dough into a flattish disc and cut into 16 equal segments. Roll into balls and place on baking trays. Flatten slightly and bake for around 20 minutes until golden and firm around the edges.
Remove from the oven and leave on the trays for a few minutes before transferring to a wire rack to cool completely.