Ginger Spice

This is my preferred "gingernut" recipe - it has more spices added and keeps in an airtight container for a week or so.  The original recipe asked for 185g of butter, but I find using less gives a nicer (and less calorific) result.

Ingredients:

• • 125g butter

  • 1 cup sugar

  • 1/4 cup golden syrup

  • 1 egg

  • 2 cups plain flour

  • pinch salt

  • 1 tsp bicarbonate of soda

  • 1 tsp powdered cinnamon

  • 1 tsp powdered cloves

  • 1 tsp powdered ginger

  • extra sugar for rolling

Method:

• 1. cream the butter, sugar and syrup

  2. mix in the egg

  3. fold in the dry ingredients, except for the extra sugar

  4. form into a ball, cover and refrigerate for 1 hour to firm up.

  5. take portions and form into small balls - think walnut shell size

  6. roll balls in sugar

  7. place on a lined baking tray and flatten - use the bottom of a wide glass dipped in sugar for an even result.

  8. bake in a moderate oven for 20 minutes or until lightly browned

  9. remove to a cooling rack

  10. when cool, store in an airtight container