Makes around 20 small biscuits
- 85g soft butter
- 100g caster sugar
- 1 egg
- 1 teaspoon ground ginger
- 200g plain flour (plus more if needed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon chopped fresh ginger
- Cream the butter and sugar together until pale and then add in the egg.
- Add the flour, ground ginger & baking powder to the wet mix and combine gently, adding the chopped ginger right at the end (If you think the finished mixture is too sticky to be rolled out, add a little more flour)
- Remover from the bowl and wrap in clingfilm and rest in the fridge for at least 1 hour.
- When you are ready to make the biscuits, preheat the oven to 180oC
- Sprinkle your rolling surface with flour, place the dough, or part of it, on it and sprinkle a little more flour on top of that.
- Roll it out to a thickness of about ½ cm / ¼ inch.
- Cut into shapes and place the biscuits a little apart on the baking sheets.
- Bake for 8–12 minutes, by which time they will be lightly golden around the edges.
- Cool on a rack
- When they’re all fully cooled, you can get on with the icing and decorating however you like!