- Preparation time:
- 15 mins
- Cooking time:
- 10 mins
These traditional buttery and crisp biscuits keep well in a tin for 3-4 days – if you can save them that long.
Preheat the oven to 180°C/160°C fan/gas mark 4. Line 2 baking trays with baking parchment
Melt the butter, sugar and golden syrup in a pan over a low heat
Sift the flour, ginger, mixed spice, cinnamon, bicarbonate of soda and a pinch of salt together into a bowl, then tip in the melted butter mixture and gently stir to form a smooth dough
Place heaped teaspoonfuls of the mixture on to baking sheets, about 3cm apart to allow room for them to spread. Flatten slightly with a knife
Bake for 8-10 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before cooling
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