3 tbsp butter, softened
5 tbsp soft light brown sugar or Moscovado sugar for a darker biscuit and less sweet
4 tbsp golden syrup (you can use honey if the baby is 2 yrs and up and has not allergies to honey)
1 large egg yolk
12 tbsp plain flour
2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt (sea salt)
Beat the butter and sugar together until light and fluffy, then beat in the syrup and egg yolk until just combined. Sift all dry ingredients together - flour, ginger, baking soda and salt. Stir it in the wet mixture with a wooden spoon to form a dough. Place the dough on a piece of cling film and pat and shape into a disc about 1/2 inch thick. Refrigerate for 1 to 2 hours until firm.
Preheat he over to 180ºC ( for fan ovens, lower heat to 160ºC). Roll out the dough between two pieces of parchment paper until about 1/8 inch thick. Cut out into different shapes; you can be creative! Gently transfer each cut out dough (use a palette knife to transfer them) to cookie sheet or baking trays lined with parchment paper. If the dough becomes to soft you can lift the parchment paper and peel out the parchment paper off the dough (just the way you would peel out the paper off stickers!) Place the baking tray into the freezer for 5 to 10 mins to help firm up.
Bake the biscuits for 9 minutes until puffed and just turning golden around the edges. For crisper and crunchy biscuits, bake for another 2 mins. Allow the biscuits to cool on the baking tray for 5 mins. Transfer to a wire rack to cool completely. Store in an airtight jar/container.
Makes about 30 to 35 biscuits.
Original recipe from Annabel Karmel.