Ginger biscuits 

100g butter
50g light muscovado sugar
150g Loprofin Mix plus extra for dusting
1 tbsp black treacle
1 tsp ground ginger
½ tsp Baking Powder

1. Place the butter and sugar in a mixing bowl and beat well.
2. Stir in the Loprofin Mix, black treacle, ginger and baking powder to form a manageable dough (if necessary, add a small amount of water).
3. Transfer the dough to a lightly dusted with Loprofin Mix and knead for approximately 30  seconds.
4. Roll out the dough until its ½ cm thick and cut into circles (re-roll and lightly knead the trimmings to use the remaining dough).
5. Transfer to a baking tray and bake in a 150oC preheated oven for 10-15 minutes or until they are a pale golden colour.
6. Carefully remove the biscuits from the tray and cool fully on a wire rack.

Chef tips

• You can use this biscuit recipe for gingerbread men and gingerbread houses both can be decorated using low protein royal icing.
• Gingerbread houses are a great Christmas time treat great to make with the kids and decorate together using low protein sweets and candy.
• You can freeze the biscuit dough until needed for 3 months.