Gingersnaps

These fun, easy presents taste gorgeous with just the right contrast between the fiery ginger and sweet golden syrup and take very little time to make. Recipe by Delia Smith. Makes 32 biscuits.

Method:

1. Pre-heat the oven to 190 degrees celsius, or gas mark 5

2. Rub in (or mix in an electric mixer is easier) the flour, sugar, ginger and bicarbonate of soda to the butter until it resembles breadcrumbs

3. Add the syrup and mix until it is a stiff paste, looking similar to marzipan. No additional liquid should be needed to get the correct consistency

4. Divide the mixture into quarters and then each quarter into 8 equal pieces, so you should have 32. Roll each of these into a ball, place onto two large baking sheets with greaseproof paper and flatten slightly.

5. Ensure that there is plenty of space between them as they spread out quite a bit. Place them in the oven

6. Remove from oven after 10-15 mins, or when they are golden with those distinctive cracks. They should still be soft, as they will harden up when they cool.