Instructions: Preheat oven to gas mark 4 350F 180C.
You will also need 2 well greased baking sheets.

The best way to weigh golden syrup is to weigh a small saucepan first then spoon the syrup in up to the required weight Then add the margarine to the saucepan and melt the two together.

Now sift the flour sugar salt ginger and bicarbonate of soda into a mixing bowl then beat the egg and stir that and the syrup mixture into the dry ingredients.

Mix well until you have a smooth dough.

Then take rounded teaspoonfuls of the mixture and roll them into small rounds put these on to the baking sheets allowing room for spreading and bake them for 15 minutes.

Then let them cool completely on the baking sheet before removing and storing in an airtight tin.

Makes 24 biscuits

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