Ginger Snaps

Directions

1. 1
   Preheat oven to 180C (350F) or 170C for gas.
2. 2
   Combine first four ingredients (flour, ginger, soda and eggs) in a bowl.
3. 3
   In another bowl, cream the butter with the sugar and golden syrup.
4. 4
   Combine, mix thoroughly til smooth.
5. 5
   Roll teaspoonfuls into balls, drop in caster sugar (fine white sugar) and place sugar side up, onto greased trays, They don't spread heaps, but they puff up and then subside, leaving a crinkly top, so don't press them down flat or with a fork.
6. 6
   10 mins, maybe 15 depending on the size of your teaspoons : )) and how crunchy and brown you like them.
7. 7
   Cool slightly on tray, then lift to rack.