Ginger nuts

Makes 30 biscuits
200g and 3 tbsp muscovado sugar
1 medium egg
150g butter or margarine
1 pinch salt
250g flour
½ tsp baking powder
2 tsp ground ginger
Baking parchment

Beat the 200g sugar, egg, fat and salt with an electric whisk for 3-4 min in a bowl until creamy. Add the flour, baking powder and 1 tsp ground ginger. Beat briskly to make a smooth dough. Divide into 30 walnut-sized balls. Mix 3 tbsp sugar with ginger and roll the biscuit balls in it. Put 15 of them on a baking tray lined with parchment. Bake in a pre-heated oven (175*C/gas mark 4) for 6-7 mins. Leave to cool on a wire tray and cook the rest in the same way.

Other ginger recipes in the Jan/Feb 2013 issue include:

• Gingerbread apple crumble
• Ginger pudding
• Stem ginger and treacle tart
• Yorkshire ginger parkin

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