Ginger biscuits 

This family recipe is foolproof and belongs to the sister of Chef Christiaan's grandma, Ouma Hettie.

Ingredients        

1.5kg Cake flour            

1kg White sugar        

500g Butter, cut into small blocks        

1 Tblsp Bicarbonate of soda        

500g Golden syrup     

5 Eggs       

1 Tblsp Mixed spice, ground       

5 Tblsp Ginger, ground  

1 Tblsp Cream of tartar 

1 tsp Oryx desert salt                        

Method:             

Preheat oven to 180C.  

In a large bowl, mix together the dry ingredients.             

Add the cubed butter, using your fingertips rub the butter into the dry ingredients.          

Rub until the butter is completely incorporated into the dry ingredients.

Whisk the eggs and golden syrup in a separate mixing bowl.        

Add the egg mixture to the dry ingredients and mix well with a wooden spoon until a smooth cookie dough is formed.               

Wrap with plastic and allow to rest for 30 minutes in the fridge.

On a lightly floured working surface roll out the ginger biscuit mixture to 5mm thickness.              

Cut into desired shapes and place on baking trays lined with baking paper.           

Leave enough room between the biscuits for them to spread while baking.           

Place the trays with cookies back in the fridge for 30 minutes.    

Bake for 8-12 minutes until light brown.

Turn out onto wire racks to cool. Store in an airtight container.  

Ginger works a treat with the Leopard's Leap Chescato's off-dry floral notes. Add it to your gift of cookies!