2 oz. unsalted butter
2 teaspoons golden syrup
4 oz. self-rising flour
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 teaspoons sugar
blanched almonds, halved
Heat the oven to 375 degrees F when you start, so that it is at the right temperature when you put the cookies in to bake.
Melt the butter in a pan over a low heat. Spoon the golden syrup into the mixture and remove from the heat.
Put the flour, ginger, cinnamon, baking soda and sugar in a mixing bowl. Pour the butter and syrup mixture over it.
Combine the ingredients, mixing them well to form a smooth, not too wet paste.
Take teaspooons of the mixture and form into small balls. Place on a greased baking sheet, spacing them apart to allow for the mixture to spread during baking.
Flatten slightly and place a blanched almond in the centre of each biscuit. Bake for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.
Makes 2 dozen cookies.
Date: September 30, 2002