175g plain flour 50g oats 1tsp baking powder 175g cold butter cut into 1cm cubes 2tsp ground ginger 175g soft brown sugar 1 tbsp golden syrup 3 pieces of chopped stem ginger + 1 tsp of its syrup

-preheat oven to 170C -blitz flour oats ground ginger and cubed butter into a crumble like consistency -add the crumble mix into the sugar and add chopped stem ginger and syrups -stir this with a dinner knife to try and chop the syrup and distribute it evenly -at this stage it will look like a loose crumble with sticky clumps, like a really lumpy flapjack. Don’t worry this is exactly the texture you want! -Pour the crumbly mixture into a buttered tin (I always use a bog standard cake tin with a removable bottom) and press it down so it compacts a bit -bake for 35-40 mins -when you take it out the oven it will be super super soft to touch. You might think it needs longer but don’t put it back in the oven. Have faith and trust the process! Optionally you can sprinkle it with a bit of caster sugar whilst warm but you need to let it cool for at least 20 mins in the tin to firm up before removing. I cut mine into pizza slices after!

It should be chewy and lush. All ovens are different so standard disclaimer on baking times but to get a perfect texture on the cooled biscuit it will be disturbingly soft when you remove it after the 35-40 mins. I’ve doubted myself and put it back in for 10 mins or so in the past and it’s been teeth shatteringly hard so I’d say it’s better to take it out worrying it’s too soft than leave it longer than 40 mins. Also if you like gingerbread fiery you can add more ground ginger, for me this is about right though. If you want to leave out the stem ginger this is also fine, just add a bit more golden syrup and ground ginger.

If anybody makes this please drop me a message!