1. Preheat oven to 180ºC/160ºC fan
2. Sift together the flour, ginger and bicarbonate of soda into a mixing bowl.
3. Add the sugar and the butter. Rub together to form an even breadcrumb consistency.
4. Add the syrup and the egg. Using the Dualit Hand Mixer with dough hook attachments, mix to form a smooth dough.
5. Remove from the bowl, cover with cling film, and allow to sit for 20 minutes.
6. Prepare and cover two baking trays with greaseproof paper.
7. Generously flour a large surface area or a large sheet of greaseproof paper.
8. Cut the dough in half. (It is best to work with half the dough at a time to prevent overworking it.)
9. Roll out the dough to approximately less than half a centimetre in thickness. Use a pastry cutter to closely cut out as many biscuits possible.
10. Carefully place the ginger snaps on the baking trays, leaving a little space between them. Brush off any excess flour with a pastry brush.
11. Form a ball with the excess dough and repeat the process until all the dough has been used up.
12. Place in the preheated oven for 7-10 minutes. The thinner the biscuit, the faster they will cook!
13. Remove from the oven and allow to cool on a wire rack before storing in an airtight container or tin.

Top tips:

• Experiment with flavours; try using cinnamon, nutmeg, vanilla, cocoa or coffee in place of ginger.
• Fennel and poppy seeds mixed in with the dough are delicious additions.
• If you like to dunk, make narrow rectangles in place of rounds as these make dunking so much easier. They are also great for dipping into creamy desserts.
• This will make around 20 biscuits. This is a great recipe for batch cooking.
• Try not to add extra flour. If you find the dough is a little wet or sticky, allow it to chill and flour the surface before rolling out.