100 g plain flour

a pinch of salt

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon ground ginger

1/2 teaspoon ground mixed spice

40 g golden caster sugar

50 g unsalted butter, chilled and diced

1 tablespoons golden syrup

severel baking sheets, greased

Makes about 20

Sift the flour into a mixing bowl with the salt, baking powder, bicarbonate of soda, ginger and mixed spice. (The combination of the two raising agents is what makes these biscuits crack.)

Stir in the sugar. Add the cold chunks of butter and rub the mixture together with your fingertips until it resembles fine crumbs. Stir in the mixed peel, then the syrup, to make a firm dough. (In cold weather, warm the syrup after measuring, but before adding it to the mixture.)

Using your hands, roll the dough into about 20 marble-sized balls. Space them well apart on the prepared baking sheets.

Bake in a preheated oven at 200°C (400°F) Gas 6 for about 7 minutes or until golden.

Remove from the oven and let cool on the sheets for a couple of minutes. 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.