INGREDIENTS
- 85 g Butter or Margarine
- 115 g Golden Syrup
- 225 g Self-raising Flour
- 2 tsp Ground Ginger
- 115 g Caster Sugar
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a couple of baking sheets with a greaseproof paper. Set aside.
- Add the butter/margarine and golden syrup to a small pan and heat over a low-medium heat, until warm and melted.
- In a large bowl, mix together the flour, ground ginger and sugar before adding the melted butter/margarine and syrup. Mix well to create a soft, smooth dough.
- Roll the dough into balls (about 1 tbsp of dough per ball) and place onto your pre-greased baking sheets, with a reasonable amount of space between them - they do spread whilst baking.
- Bake in your pre-heated oven for 12-15 minutes until the edges are golden and the tops have cracked appearance. Once cool enough to touch, transfer to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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