-
1
Preheat oven to 180C and prepare four baking trays with baking paper.
-
2
Place, butter, sugar and golden syrup in a saucepan, heat gently until the butter is melted and sugar dissolved.
-
3
Remove from heat and allow to cool slightly and then add lemon juice and then sift flour and ginger into the mixture and stir well.
-
4
The mixture will be like a thick dollopy caramel.
-
5
Drop modest tablespoons of the mixture on to trays allowing plently of room for them to spread into thin discs, work with 2 or 3 biscuits per tray is the most manageable way around the culinary relay race which will follow.
-
6
Put your first batch of two trays into the oven and set the timer for 8 minutes.
-
7
Meanwhile prepare the next two trays with well-spread dollops of the mixture.
-
8
The biscuits are ready when they are bubbling and golden.
-
9
Remove from the oven and give them 1 minutes to cool while you pop the next batch in the oven, remembering to set the timer.
-
10
Using a narrow spatula individually lift each hot malleable disc and shape around your mould of choice.
-
11
Specialist mould can be bought but success can be gained from using the handle of a wooden spoon.
-
12
Allow to cool.
-
13
Continue until all the mixture is used up.
-
14
Once set and brittle, store in an air tight container.
