A dough flavoured with molasses and plenty of ginger is rolled thin and baked into a biscuit that shatters crystal-clear when snapped. Getting the balance right takes a fine touch — too moist and the biscuit turns soft, too dry and it crumbles apart.
Sift the flour together with the ground ginger and baking soda into a bowl.
Beat the butter with the brown sugar until creamy, add the egg and molasses, then work in the dry mixture.
Wrap the dough and chill it in the fridge for 30 minutes; this stops it sticking when rolled out.
Roll the dough thin, cut with your chosen cutter and arrange with space between on a baking tray.
Bake in an oven preheated to 170°C until the edges darken, about 15 minutes.
Do not skip chilling the dough before rolling; unchilled dough sticks and will not cut cleanly. Allergens: contains gluten (flour), milk and dairy (butter), egg.
If molasses is unavailable, thick grape or mulberry molasses gives a similar flavour and colour, but since it is sweeter, cutting the brown sugar by one spoonful keeps the balance.
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