Coffee Lover's Kit

(Makes 25 biscuits)

140g unsalted butter

100g dark muscovado sugar

4tbsp golden syrup

300g plain flour, plus extra for dusting

1tsp bicarbonate of soda

2tsp ground ginger

3 balls stem ginger, finely chopped

To complete the kit:

Airtight box, bag or jar

Gift box, ribbon and label

2 espresso cups (optional)

Pack or tin of ground coffee Heat oven to 170C/Gas mark 3-4. Line two baking trays with baking parchment.

Melt butter, sugar and syrup in a pan, stirring until the sugar melts. Take off the heat.

Sieve the flour, bicarb and ground ginger into a bowl, pour in the wet ingredients and add the stem ginger. Stir to make a stiff dough.

Roll the warm dough out on a surface dusted with flour until about ½cm thick. Stamp out biscuits using a cutter, lift onto the baking trays and cook for 10 minutes or until golden. Cool completely, then lift off parchment.

These will keep for up to two weeks in an airtight container.

Pack the biscuits in an airtight box, bag or jar, then put in a gift box with the cups and coffee and tie with a ribbon.