(50-70 biscuits) NZ

100g butter, melted
1 tsp golden syrup
1 cup (200g) sugar
2 tsp ground ginger
1 egg
1 tsp baking soda - level, no lumps
1¾ cups (200g) flour

Melt butter. Heat Tbsp in hot water, stir golden syrup into butter.
Add in sugar, ginger + egg; mix well with fork.
Mix baking soda into room temperature (not warm) mixture.
Add unsifted flour; stir to make a soft, workable dough.
Use tsp to make small balls; lightly flatten with floured fork.
Preheat oven to 180°C.
Bake about 10 mins til golden brown.
Cool; store in airtight containers.

Hummus

Family Circle Step-by-Step Lebanese Cooking recipe
with my variations & comments in italics – Johanna W, 2007

1 c raw chickpeas (soak in 3 c water for 4 hours. Drain, bring to boil in water. Simmer uncovered for 1 hour, drain.)
¼ c oil
2 T water, extra
but why do that when you can buy a tin for $1.49 and open it in seconds?  … OR

1 can (approx 415g) chick peas – only half drain tin
¼ c lemon juice (or squeeze 1-2 halves, depending on taste)
2 cloves garlic, roughly chopped (or 1-2 tsp crushed 100% garlic)
½ tsp salt
Put into food processor bowl pulse for 30 seconds or until as smooth as you like it.
I have a little Oskar and let whiz for less until nearly all done,
then add in :
Spring onion, parsley, or mint, roughly chopped – whatever is in the baywindow above the kitchen sink!

1-2 shake/s  MasterFoods Moroccan Seasoning,
1 tsp sesame seeds, ½  tsp poppy seeds
Whiz a second time for a few seconds – Done!

Serve with paprika (I don’t) and serve as a dip with pita bread (or toast some end crusts saved through the week in the freezer - diagonal cut or strip cut in 3s).

Could add ¾ c tahini for a traditional hummus.
Can use as sauce for kebabs.

I store in the fridge in squat old Salsa screw top jar.