Nutty ginger beer cookies

We're off to Cornwall this weekend to stay in a country house with some old friends. I decided to make some ginger nut biscuits (these contain ground almonds, walnuts and are each topped with a whole pecan) but in a moment of madness/ inspiration I added a good glug of Crabbie's alcoholic ginger beer. It worked brilliantly, adding to the light, soft texture and adding extra oomph to the gingeriness, along with chopped crystallised ginger.

Ingredients

4 oz margarine

4 oz golden caster sugar

5 tbsp golden syrup

2 tsp vanilla extract

10 oz self-raising flour

1 tsp baking powder

2 tsp ground ginger

2 oz ground almonds

2 oz ground walnuts

3 tbsp Crabbie’s alcoholic ginger beer

3 tbsp crystallised ginger, chopped

2 oz pecans

Method

1. In a large mixing bowl, cream the margarine and sugar until light and fluffy.
2. Add the golden syrup and vanilla, then sift in the flour, baking powder, ground ginger, almonds and walnuts.
3. Add the ginger ale and beat well.
4. Add the chopped crystallised ginger and fold together until combined.
5. Cover with clingfilm and place in the fridge to chill for an hour.
6. Preheat the oven at 200°C and line a baking sheet.
7. Scoop small balls of the dough and place 3 inches apart on the baking sheet.
8. Flatten each ball slightly and press a pecan on top of each.
9. Bake for 10 minutes until golden, then leave to cool on the baking sheet before removing to a wire rack to cool completely.