110 caster sugar
100g golden syrup
225g plain flour
2 tsp baking powder
3 tsp ground ginger
Preheat over to 180C (or 170C fan).
Put the butter, sugar and syrup in a pan and melt together (on number 5). Then add all the dry ingredients and stir to make a dough.
Allow to cool a couple of mins.
Put on the rolling mat and divide into 4.
Roll each into a sausage about 3cm diameter and then chop into pieces and roll in the palm of your hands. Wants to be about the size of a small walnut.
Grease non-stick baking sheet and put the balls on, leaving space between them for spreading. Will be about 20 for the first batch. Push down firmly on top of each one with a fork to flatten and rib it.
Cook for 10 mins or a little longer if you want v crunchy. Take out and using a pallet knife put on cooling rack. Then do the next batch.