Dan Lepard calls these Spicy Chestnut Ginger Christmas Biscuits. I have changed the name because I had to replace he Chestnut flour with ground Almonds, and they are simply the best ginger biscuits that i have ever made. Dan's recipes are always good.
The recipe made 52 teaspoon size dough scoops.
1/4 teaspoon of ground cloves
6 teaspoons ground ginger
180g dark brown sugar
40 g treacle
40g Golden Syrup
160g plain flour
80g chestnut flour,( I used Ground Almonds)
1 teaspoon of carbsoda
demerara sugar to roll dough in.
make room in fridge so TMX bowl will fit.
Place into bowl ,butter cut into 1/2 inch cubes ,ground cloves , ground ginger , dark brown sugar,golden syrup and treacle.
Mix for 7 minutes,40 degrees, speed 3. scraping down after each 2 minutes.
Allow to cool,
Add egg and mix 30 seconds speed 4.
Add flour ground Almonds or chestnut flour, and carbsoda.
Knead until fully incorporated.
Place in fridge until ready to bake. (the dough is a lot easier to handle if cold.) I left it in the fridge for 4 hours
Preheat oven to 160 C or 140 FF
line 3 baking trays with baking paper.
Scoop heaped teaspoon size balls and roll in the demerara sugar and place on trays. press gently in the centre.
Bake for 25 minutes. they will puff up and then sink flat with cracks on the surface.
cool on trays.
store in an air tight tin.