- 2 oz butter or margarine
- 2 level tablespoons of golden syrup
- 2 oz self-raising flour
- 2 oz caster sugar
- 1 level teaspoon ground ginger.
Put the butter or margarine, sugar and golden syrup into a saucepan and heat until the butter is melted.
Sieve the flour and ginger into the mix and stir in.
Put teaspoons of the mixture onto a greased baking tray. Ensure they are separated to allow for spreading.
Bake for 8-12 minutes at 170 degrees or gas mark 3.
Remove when becoming firm around the edges.
Cool for 2 minutes then roll around the greased handle of a wooden spoon. Leave for a few second then remove and put onto a baking rack to cool. If the biscuits on the tray start to harden before you have finished pop them back into the oven for a minute or so.
Lovely! They taste like little ginger biscuits. And there’s no brandy in them which is great for a teetotaller like me!