These are actually not just ginger biscuits, although that's one of the main ingredients. In fact they contain no fewer than eight spices if you make it the way I do, with your own homemade spice mix.
Firstly the ingredients for the garam masala are as follows:
1tbsp cardamom seeds (taken out of the husks, this is definitely the bit that takes longest)
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp cloves
A third of a nutmeg
5cm cinnamon stick, broken up
Grind them all together in a coffee or spice grinder till they are quite fine. I usually make double quantities and save the rest in an airtight jar for curries, dal etc.
For the biscuits you will need:
125g butter, softened
250g caster sugar
25g tamarind concentrate
1 medium egg
3tsp ground ginger
2tsp garam masala
200g chopped glace or crystallised ginger
250g plain or gluten-free flour
Three quarters of a teaspoon of bicarbonate of soda
Beat the butter, sugar, egg and tamarind concentrate into a smooth brown paste in a large bowl. Stir in the spices and the finely chopped ginger.
Mix in the flour and bicarb to make a thick mixture of putty-like consistency. Roll small walnut-sized balls and place them on baking paper on a baking tray leaving some space for them to spread.
Bake in the oven (gas 3, 170C/335F) for about 15 minutes. Leave them to cool for a few minutes then peel off the paper and cool on a wire tray.
I like getting people to try and guess what spices are in them. They rarely guess the black pepper.