Heat oven to 170C/150C fan/gas 3-4.Line 2 baking trays with bakingparchment. Melt butter, sugar and syrupin a pan, stirring until the sugar melts.Take off the heat. Sieve the flour, bicarband ground ginger into a bowl, pour inthe wet ingredients and add the stemginger. Stir to make a stiff dough.
Roll the warm dough out on a surfacedusted with flour until about ½cm thick.Stamp out biscuits using a cutter, liftonto the baking trays and cook for 10mins or until golden. Cool completely,then lift off parchment. These will keepfor up to 2 weeks in an airtight container.Pack the biscuits in an airtight box,bag or jar, then put in a gift box with thecups and coffee and tie with a ribbon.
