I use spelt flour for  bread and I've been baking experimenting making other things with it. These biscuits are crisp with a little bit of a chew in the middle, they are full of ginger flavour as I use both stem ginger and ground ginger. They are quick to make and bake in 8-9 minutes.
They are perfect with a cuppa and are ideal to bag up and sell for school fairs, charity events and gifts when you visit friends and family.

Makes about 25

• 50g unsalted butter
• 50g golden syrup, ( I weigh into a small dish and add about 10 more grams so that when I scrape the syrup out of the bowl I will still have 50g syrup )
• 50g stem ginger, chopped fine and don't use all the juice
• 50g caster sugar
• 50g light soft brown sugar (the two sugars are good because the caster sugar helps the crispness and the brown sugar the chewiness)
• 1 egg yolk
• 150g White spelt flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon vanilla extract

I use flat trays that make it easy to lift the biscuits off and I line with silicon liners but you can use most baking trays and some baking parchment.
Set the oven to 200C/180C fan /gas 6

Place the butter, golden syrup and stem ginger in a microwaveable bowl and heat on medium heat until they are just melted, about two bursts of one minute.

Beat in the two sugars, then the egg yolk, flour, ground ginger , bicarbonate and finally the vanilla extract.

Stir well until all combined and you have a soft dough.

I use my digital scales at this point to make sure that the biscuits turn out the same size.

Take a teaspoon sized ball off dough and place it on the scales (I keep a small piece of silicon that I place on the scales and it stops the dough from sticking and messing up the scales).

The balls of dough should weigh 16g which makes a nice little biscuit, place the dough balls about 6cm apart so they don't stick as the biscuits spread out when baking.

Bake in the oven  for 7-9 minutes they will rise and become golden around the edges don't let them go too dark around the edges as they can taste burnt.

Remove them from the oven and you will see that they sink down a little and have a crinkly look about them, let cool for a moment and use an offset spatula (they are much better than the straight ones) to lift them the biscuits off onto a cooling rack.

I'm lucky to have 4 shelves in my fan oven so I can bake 4 trays at once but you might have to bake your biscuits in batches.

Once cool they can be stored in an airtight tin and will keep for up to a month (but you will have eaten them before then).

I've made more ginger spelt biscuits today because I gave away all the ones I made on Friday, I'm struggling to get the last shot of the biscuits in , I wish I was better with this filming stuff□□□

A video posted by Val Stones (@valcake.walks) on Jan 22, 2017 at 7:48am PST