225g plain flour, plus extra for dusting
1/2 tsp salt
2 tsp bicarbonate of soda
2 tsp ground ginger
100g soft light brown sugar
100g cold butter, cut into cubes
80g golden syrup
icing sugar for dusting
Pre-heat the oven to 180°c and line a couple of baking trays with greaseproof paper. In a large bowl, combine all of the dry ingredients and then rub in the cold butter until it resembles breadcrumbs. Add the golden syrup and mix together until a dough is formed. If necessary, add 1tsp water to help bring the mixture together.
Divide the mixture into 24 equal pieces and using your hands, lightly roll each piece into a ball. Place six balls of dough onto each tray and leave plenty of space for them to spread and then lightly squash them down. Keep the remaining dough in the fridge.
Bake the biscuits in the oven for 10-12 minutes or until golden and cracked. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining dough until all 24 biscuits have been baked.
To serve, lightly dust with icing sugar.