Step 1Preheat oven to 170°C (150°C fan) mark 3 and line 2 large baking sheets with baking parchment. Sift the flour, bicarbonate of soda and ground ginger into a large bowl. Mix in the sugar. Make a well in the centre.
Step 2Pour the butter into the well and add the golden syrup. Mix to combine.
Step 3Roll the mixture into 16 balls. Place on the lined sheets, spacing about 4cm apart as the biscuits will spread. Flatten the balls slightly and bake for 20min, or until crackled and golden. Leave to cool completely on the sheets.
Step 4To decorate, melt the white chocolate in a small heatproof bowl set over a pan of barely simmering water. Dip 1/2 of each biscuit into the melted chocolate, gently shaking off excess. Return to lined sheets. While the chocolate is still wet, sprinkle over some chopped crystalised ginger. Leave to set at cool room temperature, or chill briefly if needed. Serve.
To store
Once set, keep in an airtight container at room temperature for up to 5 days.
GH Tip
Ground cinnamon also works well in these biscuits, instead of the ground ginger.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
