A Recipe From Allington W.I.
Contributed by: Joy Hart.
125g/4 ½ oz unsalted butter – softened
85g/3 oz golden caster sugar
1 tsp vanilla extract
2 balls of stem ginger very finely chopped
150g/5 ½ oz self raising flour
2 Tbsp ground ginger
Icing sugar for dusting (optional)
Preheat oven to 180°C/160°C fan/gas 4 and line two baking sheets with greaseproof paper.
Cream together the butter, sugar and vanilla extract until pale and fluffy (about 5 minutes using an electric hand whisk.)
Fold in the chopped stem ginger, then sift in the flour and ground ginger. Bring together to form a dough.
Using a teaspoon, scoop out the dough and form into balls (about the size of a walnut), Place on the prepared baking sheets about 5cm apart and flatten slightly with the palm of your hand.
Place in the oven and bake for 12-15 minutes or until the biscuits are golden and firm.
Remove from the oven and place on a wire rack to cool completely.
If wished dust with icing sugar to serve.