preheat the oven to 170°C.

melt the butter, sugar and syrup in a pan until smooth and the sugar has dissolved.

remove from the heat and allow to cool for a few minutes.

beat in the sieved flour, bicarb and ginger until a dough forms.

allow it to cool until it’s okay to handle.

dust a work surface with flour and roll the dough out to a thickness of 1cm. It may feel a little crumbly but that’s what makes it crisp when brittle when baked.

cut out whatever shapes you want and arrange on a non-stick baking tray.

bake for 10 minutes, then remove from the oven.

Makes 12

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