Because ginger acts as nature's antiviral and antibacterial and is packed with antioxidants, we're trying to put it in everything at the moment, both savoury and sweet.
Here's an easy biscuit recipe for the those mid afternoon snacks.
100g salted butter, cubed
75g light brown soft sugar (I used coconut sugar)
1 tbsp grated fresh ginger
100g golden syrup (I used maple syrup)
250g self-raising flour
1½ tbsp ground ginger (I also added ½ tsp cinnamon)
1 tsp bicarbonate of soda
1 small egg yolk, beaten
Heat the oven to 190C/170C fan/gas 5.
Line two large baking trays with baking paper.
In a saucepan over a low heat, melt the butter, sugar, fresh ginger and syrup and leave to cool.
Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon.
Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading.
Bake for 8-10 mins until golden brown.
Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
I made a cheeky little topping using coconut oil, cacao powder and honey and sprinkled on a few peptia seeds.