Recipe by Amy Beh
250g self-raising flour, sifted
¼ tsp bicarbonate of soda
1 tsp ground ginger powder
150g soft margarine
1 tbsp golden syrup
100g soft brown sugar
30g preserved ginger, finely chopped
Sift flour and bicarbonate of soda into a mixing bowl. Add ground ginger to mix.
Combine golden syrup and soft margarine in a small saucepan and melt over a gentle low heat. Once it starts to melt, remove pan off the heat. Stir in chopped ginger and sugar. Add the sifted flour ingredients and mix into a soft dough.
Pinch pieces of dough and roll into marble-sized balls. Arrange the balls of dough on lightly greased baking trays.
Bake in preheated oven at 170°C for 15 minutes or until golden brown. Allow the cookies to sit on the tray for 5-10 minutes. Remove onto wire racks to cool completely before storing in airtight containers.