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Cornish ginger fairings - Makes about 15

Ingredients:
• 115g butter
• 1 tbsp golden syrup
• 170g self-raising flour
• 85g caster sugar
• 1 tsp ground ginger, or more if you like a strong ginger taste
• ½ tsp bicarbonate of soda
Preheat the oven to 190°C/gas mark 5 and line 2 baking trays with non-stick greaseproof paper. Melt the butter and syrup in a saucepan over a low heat until dissolved. Add the flour, sugar, ginger and bicarbonate of soda and give it a good mix with a wooden spoon. Leave the mixture to cool for a few minutes as you will need to be able to handle it.
Using your hands, form handfuls of the warm mixture into balls about 4cm across; you should make about 15. Place them on the lined trays, making sure that there’s plenty of space for them to spread in the oven. I leave a 5cm gap between each.
Bake in the oven for 12–15 minutes until the dough has spread into cracked looking biscuits. If you like your biscuits with a bit of ‘chew’ (more cookie-like) then take them out when only the sides are brown. If you like them crunchy then let the whole biscuit get a suntan. Let them cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.