Lightly spiced, crunchy ginger biscuits with a cracked texture. A quick and easy recipe.
Preheat oven to 190°C/170°C fan/gas 5.
Place the tin or bottle of golden syrup into a pan of hot water, to warm the syrup through.
Place the flour and butter into a food processor and mix until the butter resembles breadcrumbs. The pulse setting works well here.
Add the remaining dry ingredients and mix.
Add the golden syrup and mix until the dough comes together. The mixture may appear quite dry, but will combine. You may need to finish it by hand.
Divide the mixture into 16 balls and place on lined baking trays, with space for the dough to spread.
Bake for 12 mins, then swap the trays around in the oven and bake for another 3-4 minutes for crisper biscuits, making sure that they don't burn.
Leave to cool on the trays for a few minutes before removing to a cooling rack.