Ginger Crunchies

This recipe i found in a magazine years ago, but could not get it as crunchie as i liked, so a few alterations and i have come up with this.You can use light corn syrup instead of golden syrup for a less hard biscuit

• Ready In: 25 mins
• Serves: 18

Ingredients

• 275  g flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
• 2  teaspoons ground ginger
• 2  teaspoons ground cinnamon
• 225  g caster sugar
• 1  tablespoon golden syrup
• 175  g butter
• 2  tablespoons milk

Directions

1. Preheat oven to gas mark 3.
2. Grease baking sheet and place in fridge.
3. Sift flour, baking powder, baking soda, ginger,and Cinnamon in a large bowl and stir in sugar.
4. Put the syrup, butter, and milk in a saucepan and heat gently, till melted, then bring to boiling point and turn off.
5. Pour butter mixture into flour mixture and mix well.
6. (if too dry add a little more milk).
7. Take pieces and roll with hands into walnut size pieces.
8. Place on baking tray and flatten slightly with hand.
9. Place well apart to allow for spreading.
10. Bake for 15 mins and allow to cool on trays.