Amanda Laird: Honey ginger snaps

Honey ginger snaps. Photo / Babiche Martens.

Makes approximately 20

1/4 cup white sugar
2 Tbs honey, plus extra to drizzle
50g butter
3/4 cup plain flour
1 tsp baking powder
1 tsp ground ginger

1 Preheat oven to 180C. In a saucepan, combine the sugar, honey and butter. Heat gently until the butter melts and the mixture begins to bubble then remove from the heat.

2 Sift the flour, baking powder and ginger together then stir into the honey mixture until smooth.

3 Drop teaspoonfuls on to ungreased oven trays, leaving room for the biscuits to spread, and bake for 10 minutes or until golden.

4 Drizzle with warmed honey before eating. I used J. Friend & Co beechwood honeydew honey.