Nigel Slater ginger biscuits and ginger fuzz recipe

Nigel Slater served up ginger biscuits and ginger fuzz on Nigel Slater’s 12 Tastes of Christmas.

The ingredients for the ginger fuzz are: 200g ice, 400g frozen cranberries, plus extra for decoration, 2-4 knobs of preserved stem ginger (depending on how gingery you like it), 3 tbsp syrup from the stem ginger jar and 500ml cider.

For the ginger biscuits: 70g butter, 80g light muscovado sugar, 2 tbsp black treacle or molasses, 8 cardamon pods, 250g plain flour, ½ tsp bicarbonate of soda, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 free-range egg, yolk only, around 2 tbsp milk, 1 tbsp icing sugar and 1 lemon, juice only.