3tsp Baking Powder
40g Dark muscovado sugar
40g Light brown sugar
1 egg yolk
2 heaped tsp of ginger
2-4tbsp of water (for consistency)
Preheat the oven to 190C.Cream together the butter and sugar, then mix in the egg yolk.
In another bowl, mix all the dry ingredients. Slowly add some of the dry mix to the butter, sugar and egg mixture. It takes some time, but will start to form a dough. When you have nearly added all the dry ingredients, add some water if it is needed. Don't add too much or it becomes sticky and difficult to work with.
Lightly flour your work surface and kneed the dough gently.Roll the dough to about 1cm thick and cut into biscuits. Line a baking tray with greaseproof paper and place biscuits on top.
Cook for 15-20mins, at 190C.
I like to ice these with thick vanilla icing and some dark chocolate.