Instructions: Using an electric mixer beat the butter and sugar together until light and fluffy. Beat in the golden syrup then sift in the flour and ginger and mix together. Knead the dough until smooth. Cover and refrigerate for 30 minutes.

Form the dough into walnut size balls and place 4 at a time onto greased baking sheets. Flatten the balls slightly with the palm of your hands. Bake until golden for 10 minutes at 190 C/375 F/gas mark 5

Working quickly wrap them round the end of a wooden spoon or form into baskets over a greased ramekin. When set leave to cool on a wire rack.

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