Ginger biscuits

These ginger biscuits make perfect cracks on top.  The biscuits are crispy on the outside, and slightly soft in the middle.

Ingredients
100 ml golden syrup
90 g soft butter
1 egg
10 ml brown vinegar
10 ml ginger powder
3 ml cinnamon
1 ml clove powder
100 ml brown sugar
400 ml (192 g) cake flour
7.5 ml baking soda
2 ml salt

Method
In a large bowl, mix together the golden syrup, butter, egg, vinegar, ginger, cinnamon, cloves and brown sugar.  Sift together the flour, baking soda and salt and mix with the sugar mixture.  Mix the dough well, form a ball and wrap with cling film.  Place in the fridge for a few hours.

Preheat oven to 200 °C and spray baking sheet (See Note 1) with non-stick spray.  Roll the dough into small balls and place on the baking sheet.  Make sure there is a reasonable amount of space between the balls – they will flatten as they bake.

Bake for ± 12 minutes, or until golden brown.  Cool on a wire rack and store in an airtight container when completely cooled.

Recipe notes
Note 1: A double-layer baking sheet works best.