Gingernut Biscuits

The English use golden syrup. Try it if you can find it at a specialty store.

1 cup unbleached flour
1 1/4 teaspoons freshly ground ginger
1 teaspoon baking soda
3 tablespoons granulated sugar
3 tablespoons margarine
2 tablespoons maple syrup or golden syrup

Preheat oven to 375 degrees F.

Sift flour, ginger and baking soda into a large mixing bowl, toss in the sugar, then lightly rub in the margarine with your fingertips until the mixture is crumbly. Add syrup and mix all together to form a stiff paste.

Divide paste into 16 equal pieces by cutting the mixture in half, then each half into halves and so on. Make sure that each cookie is the same size. Toll each piece into a ball between the palms of your hands. Place each ball on a large, lightly greased baking sheet, leaving plenty of room for each to expand. Using a wooden spoon, press down on each one to flatten it slightly. Put into the oven and bake for 10 to 15 minutes until they are done.

Remove from the oven and leave on the sheet for a little while. Using a spatula, place each on a wire rack for final cooling. Eat immediately with vanilla ice cream or store in an airtight container.