Ginger Explosions

I've been experimenting with ginger, trying to develop the ultimate ginger biscuit/cookie recipe. Of course, this is in a month where a worldwide ginger shortage has been announced. 

The cookies in the picture are the result of my third attempt and this time I am satisfied with the end result (the first two were just not gingery enough). The secret ingredient is crystallized or candied ginger, chopped small:

And this recipe also contains fresh ginger, along with the usual ground variety. I combined two different recipes to get the perfect combination.

Ingredients for Ginger Explosions

100g butter

75g brown sugar

100g golden syrup

0.5 tablespoons grated fresh ginger

250g all-purpose flour

1.5 tablespoons ground ginger (1 tablespoon for a less fiery taste)

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 egg

100g crystallized/candied ginger, chopped into small pieces

Method

1. Melt the butter with the syrup, grated ginger and sugar. Set aside to cool.

2. Mix the flour, ground ginger, baking powder and bicarbonate of soda.

3. Stir the cooled butter mixture into the flour mixture and add the egg and ginger.

4. Drop spoonfuls of the mixture on to baking sheets lined with parchment paper, leaving room for spreading.

5. Bake at 350F/180C for 15 minutes. Cool on sheets for a few minutes, then transfer to cooling racks.