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Northumbrian Ginger and Cinnamon Biscuits

This recipe comes from the National Trust Complete Traditional Recipe Book. The cafés at the National Trust properties are famous for their sweets and this delightful cookie does not disappoint. The combination of ginger and cinnamon is lovely and the biscuits have a crisp, crumbly crumb. When removed from the oven, they seem a bit squidgy, but not to worry, they will set up as they cool. Put the kettle on to boil, and enjoy!

Northumbrian Ginger and Cinnamon Biscuits

6 oz. butter
6 oz. sugar (¾ cup plus 1 tbs.)
1 tbs. golden syrup
12 oz. all-purpose flour (2¾ cups)
2 tsp. each baking soda, ginger, and cinnamon

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Melt the butter, sugar, and golden syrup in a saucepan. Add the flour, baking soda, ginger, and cinnamon, and mix well. Roll small amounts of the mixture in your hands to form balls approximately the size of a walnut. Place these on the baking sheet and flatten the top slightly. Bake 10-12 minutes, or until just golden. Transfer to a wire rack to cool. Makes 30.

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