Frondy Fennel And Stem Ginger Biscuits

• 125 g unsalted butter
• 100 g caster sugar
• 75 g light brown muscovado sugar
• 1 large egg
• 250 g self raising flour
• 1 pinch salt
• 1 scant tsp ginger powder
• 2 heaped tsps fennel seeds
• chopped stem ginger in syrup
• crystallised fennel fronds

1. Cream the butter and both sugars together until light and fluffy.
2. Break the egg into the bowl with the butter and sugar and beat in until well-combined.
3. Stir in the ginger powder, fennel seeds and salt.
4. Sift the flour into the bowl with the rest of the ingredients and stir to combine.
5. When the flour is mixed in, add the fennel fronds and stir with a wooden spoon to distribute them as evenly as possible throughout the dough.
6. Line a baking tray with parchment, then take a scant tablespoon of dough and roll it into a ball. Place on the baking parchment and flatten the top slightly, then press a piece of stem ginger into the top of the biscuit.
7. Repeat with the rest of the dough, leaving plenty of room for the biscuits to spread - they will end up being about 8-10cm (4.5 - 5") across.
8. Bake in a preheated 150C (300F) oven for 12-15 minutes until golden brown.
9. Remove from the oven and leave on the tray for a couple of minutes to harden up, then transfer to a wire rack to finish cooling.

butter, caster sugar, light brown muscovado sugar, egg, flour, salt, ginger powder, fennel seeds, stem ginger

Taken from food52.com/recipes/21296-frondy-fennel-and-stem-ginger-biscuits (may not work)