Ingredients

• 450g/1lb plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 225g/8oz butter
• 225g/8oz light muscovado sugar
• 75g/3oz preserved ginger, chopped
• 2 tbsp golden syrup

Method

1. Preheat the oven to 160C/325F/Gas 3.
2. Sift together the flour, bicarbonate of soda and ground ginger.
3. Rub in the butter and mix in the sugar, preserved ginger and syrup.
4. Pat into a greased and lined 20cm/8in x 30cm/12in shallow tin and bake for 20-30 minutes.

Notes