100g self-raising flour
1 level tsp bicarbonate of soda
2 tsp ground ginger
40g caster sugar
50g unsalted butter, melted
2 tbsp golden syrup

Preheat the oven to gas 5, 190°C, fan 170°C. 

Line 2 large baking trays with nonstick baking paper. Sieve the flour, bicarbonate of soda and ginger into a bowl, then stir in the sugar.

Make a well in the centre of the dry ingredients and add the melted butter and the syrup. Stir until the mixture comes together to form a soft dough.

Divide the dough in half and cut each piece in 8. Roll each portion into a ball and place well apart on the baking trays, then flatten slightly.

Bake for 12-14 mins until golden and cracked on top. Leave to firm up on the trays for 10 mins, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Replace some of the ground ginger with (or just add) chopped dried crystallised ginger for extra chewy ginger bits!