• 100 g (3½ oz) plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice or mixed spice
  • finely grated rind of 1 lemon
  • 50 g (2 oz) butter, diced
  • 50 g (2 oz) caster sugar
  • 2 tablespoons golden syrup

Mix the flour, baking powder, bicarbonate of soda, spices and lemon rind together in a mixing bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in the sugar, add the syrup then mix together first with a spoon then squeeze the crumbs together with your hands to form a ball.

Shape the dough into a log then slice into 12. Roll each piece into a ball and arrange on 2 large greased baking sheets, leaving space between for them to spread during cooking.

Cook one baking sheet at a time in the centre of a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes or until the biscuit tops are cracked and golden.

Leave to harden for 1–2 minutes then loosen and transfer to a wire rack to cool completely. Store in an airtight tin for up to 3 days.

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