350 g self-raising flour

a pinch of salt

200 g golden caster sugar

1 tablespoon ground ginger

1 teaspoon bicarbonate of soda

115 g unsalted butter

85 g golden syrup

1 large egg, beaten

several baking sheets, greased

Makes 30

Sift the flour into a mixing bowl with the salt, sugar, ginger and bicarbonate of soda. Heat the butter and syrup very gently in a small pan, mixing occasionally, until the butter melts.

Let cool until just warm, then pour on to the dry ingredients. Add the egg and mix thoroughly.

Using your hands, roll the dough into 30 walnut-sized balls. Place the balls well apart on the prepared sheets, then flatten slightly with your fingers.

Cook in a preheated oven at 170°C (325°F) Gas 3 for about 15-20 minutes or until golden brown. Remove from the oven and leave on the sheets for a minute to firm up, then transfer to a wire rack to cool completely.

Store in an airtight container and eat within 1 week, or freeze for up to 1 month.

If you like gingernuts chewy, cook them for about 15 minutes until just firm – or if you prefer them crunchy, cook just a few minutes longer.