These are the kind of biscuits that feel right at home in any kitchen—simple, generous, and full of good things. A warm mixture of butter, brown sugar and syrup brings everything together, coating the nuts and pieces of ginger in a rich, slightly sticky sweetness. As they bake, they spread and turn a deep golden colour, with crisp edges and a lovely snap. A drizzle of chocolate over the top finishes them off nicely. They’re just the thing with a cup of tea, and keep well in a tin for a few days—if they last that long.
- RECIPES
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