Ginger Cookies

Preheat the oven to 190°C/Fan 170°C/Gas 5. Line 2 baking trays with baking parchment. Melt the golden syrup and butter together in a saucepan over a gentle heat. Remove from the heat and beat in the brown sugar and egg yolk. Sift the plain flour, bicarb and ground ginger into a bowl. Add The Wet ingredients and mix thoroughly. You might think the dough is Too dry at first, as it will be very crumbly, but using your hands, keep working it together until it is smooch. Roll teaspoons of the mixture (about 15g) into balls, then place them — spaced well apart, as they will spread— on the baking trays. Rake in the oven For 12-15 minutes until the biscuits are a rich golden brown and are cracked on the surface. Remove the biscuits from the oven. They will be very soft, but done worry, they will firm up very quickly. As soon as they are firm enough, transfer them to a cooling rack with a palette knife. FREEZE! The dough will freeze without any problem, and the biscuit. can bc frozen too. Just reheat them in the oven for a couple of minutes and then allow Them to cool and crisp up again afterwards.