Paul Hollywood's Ginger Nut Biscuits

Method

Pre heat oven to 180 degrees C.
Line the baking trays with grease proof paper.
Put all the dry ingredients into a bowl.
Rub in butter with finger tips until it looks like bread crumbs.
Stir in the sugar then the syrup and the beaten egg.
Bring it all together to form a smooth pastry dough.
On a lightly floured surface roll out the dough to be about 8mm thick.
Using a 2” straight sided round cutter, cut out biscuits until all the biscuit dough is used up.
Place on baking trays ensuring enough room is left for slight expansion of the biscuit.
Chill on the baking trays for twenty minutes in fridge.
Cook for 10-15 minutes until golden brown.
Remove from tray with palette knife and place on a cooling rack.

Per Biscuit:
57      cals
0.3g   fat
0g      saturated fat
0.1g   salt
12.6g carbohydrates
6.4g   sugar
0.2g   fibre