30g demerara sugar
55g butter
85g golden syrup
110g plain flour
½ tsp bicarbonate of soda
1 heaped tsp ground ginger
1. Preheat the oven to 180°C (gas mark 4). Grease a baking sheet.
2. Melt the sugar, butter and syrup together slowly, without boiling. Make sure the sugar has dissolved, then remove from the heat and allow to cool..
3. Sift the flour with the soda and ginger into a bowl and make a well in the centre. Pour in the melted mixture and knead until smooth. Roll into balls and flatten, on the prepared baking sheet, into biscuits about 3½cm in diameter.
4. Bake for 20mins or until golden brown. Leave on a wire rack to crisp and cool.
(Leith's Cookery Bible - Prue Leith, Caroline Waldegrave)
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