Straight from the old book into the new, with not a hint of change. Same crisp crunchiness, same snap as you break one in half, and same reminder of how very much better they are homemade.
This recipe is from Delia's Cakes
110g self-raising flour
1 slightly rounded teaspoon ground ginger
1 level teaspoon bicarbonate of soda
40g granulated sugar
50g block butter, at room temperature
50g (or 2 tablespoons) golden syrup
Pre-heat the oven to 190ºC, gas mark 5
Equipment: A large baking sheet, with a non-stick liner
Sift the flour, ground ginger and bicarbonate of soda together into a mixing bowl, add the sugar, then lightly rub in the butter till crumbly.
All you do now is simply add the syrup and mix everything to a stiff paste. No liquid is needed because the syrup will be enough to bring the mixture to the right consistency.
Now divide the mixture into quarters, as evenly sized as possible, then each quarter into four, and roll the pieces into little balls.
Next place them on the baking sheet, leaving plenty of room between them because they spread out quite a bit. Then just flatten them slightly (to about 1.5cm) and bake near the centre of the oven for 10–15 minutes by which time they will have spread themselves out and will have a lovely cracked appearance.
Cool them on the baking tray for 10 minutes or so, then transfer them to a wire rack to finish cooling and store in an airtight tin