Foodie Friday: Ginger Crunchies

These lightly spiced crunchy biscuits are very moreish and a perfect accompaniment to a really good cup of tea


Makes 16
Preparation time: 20 minutes and cooling
Baking time: 15-20 minutes

110g (4oz) butter, softened
60g (2oz) caster sugar
140g (5oz) plain flour
1 teaspoon baking powder
1 teaspoon ground ginger
stem ginger (optional)
4 tablespoons icing sugar
2 tablespoons butter
1 teaspoon ground ginger
3 teaspoons golden syrup
Preheat the oven to 180°C/350°F/gas mark 4.
Line a 20cm (8inch) square biscuit tine with foil (this makes it easier to lift the biscuits out). Cream the butter and sugar together in a bowl. Add the flour, baking powder and ground ginger and mix well. Press into the prepared tin and bake for 15-20 minutes.
For the topping, place all the ingredients into a small saucepan and stir over a gentle heat until mixed. Pour over the biscuit layer while still warm and cut into squares. Decorate each square with a little stem ginger, if using. Leave until cold to lift out.
Extracted from The Women's Institute Vintage Teatime, out now published by Simon & Schuster.