"serves 2" makes 24. Delicious and easy. If you don't have self-raising flour, add 4.5tsp baking powder. You can use stem ginger from a jar, or crystalised ginger.
| 680.0 g of self-raising flour | mix | mix | mix | mix | shape into 24 small balls | place far apart on 3 greased baking trays | bake 12-15 mins at 170c |
| 400.0 g of golden caster sugar | |||||||
| 2.0 pinch of salt | |||||||
| 2.0 tbsp of ground ginger | |||||||
| 2.0 tsp of baking soda | |||||||
| 226.0 g of unsalted butter | melt together in pan and allow to cool slightly | ||||||
| 86.0 g of golden syrup | |||||||
| 2.0 egg | |||||||
| 282.0 g of preserved stem ginger | chop | ||||||