Ginger Biscuits

Preheat the oven & weigh the dry ingredients

• Preheat the oven to 170°C/325°F/gas 3 and line two large baking trays with greaseproof paper.
• Weigh the self raising flour, bicarbonate of soda, ground ginger, ground cinnamon and caster sugar into a large mixing bowl and stir together well.

Add the wet ingredients

• Gently melt the butter with the golden syrup in a small saucepan over a low heat, stirring occasionally, until smooth.
• Pour the warm butter mixture into the dry ingredients and stir with a wooden spoon until it comes together as a soft dough.

Shape & bake

• Divide the dough into 16 equal portions and roll each one into a ball between your palms.
• Arrange the balls on the lined trays, leaving a gap between each to allow for spreading, then press down lightly to flatten slightly.
• Bake for 12 minutes, or until golden and just beginning to crack on top.
• Leave the biscuits to firm up on the trays for 10 minutes, then transfer to a wire rack to cool completely.