Ginger Snaps

• 4 cups self-rising flour (or all purpose flour with 4 teas baking powder added)
• 6 teaspoons ground ginger (I use 12)
• 2 teaspoons bicarbonate of soda (baking soda)
• 2 eggs
• 250 g butter
• 2 cups caster sugar (and a 1/4 cup extra for step 5)
• 8 teaspoons golden syrup

1. Preheat oven to 180C (350F) or 170C for gas.
2. Combine first four ingredients (flour, ginger, soda and eggs) in a bowl.
3. In another bowl, cream the butter with the sugar and golden syrup.
4. Combine, mix thoroughly til smooth.
5. Roll teaspoonfuls into balls, drop in caster sugar (fine white sugar) and place sugar side up, onto greased trays, They don't spread heaps, but they puff up and then subside, leaving a crinkly top, so don't press them down flat or with a fork.
6. 10 mins, maybe 15 depending on the size of your teaspoons : )) and how crunchy and brown you like them.
7. Cool slightly on tray, then lift to rack.

flour, ground ginger, bicarbonate of soda, eggs, butter, caster sugar, golden syrup

Taken from www.food.com/recipe/ginger-snaps-432757 (may not work)