Sift the flour into a mixing bowl with the salt, sugar, ginger and bicarb of soda. Put the butter and syrup in a small pan and heat very gently, stirring occasionally, until the butter melts. Remove the pan from the heat, 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 about 30 walnut-sized balls (or smaller for smaller biscuits) Place the balls well apart on prepared baking sheets, then flatten slightly with your fingers.
Cook in a preheated oven at 170C/325F/Gas 3 for 15-20 mins or until golden brown. REmove from the oven and leave on the sheets for 1 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 these chewy like I bake mine 15 – 16 mins is enough, for more crunch leave for the 20 mins. In my oven I put them in, set the alarm for 6 mins, swap shelves, 5 mins, swap shelves, then 5 or 6 mins. I also sometimes add some fresh/frozen chopped ginger in. And if you don’t have unsalted butter, salted works fine but omit the salt! Enjoy. xx
From Easy Baking by Linda Collister 2008.