4 ounces golden syrup
3 1/2 ounces caster sugar
4 ounces butter
3 1/2 ounces flour — sifted
1 teaspoon ground ginger
grated rind of 1 lemon 1 teaspoon lemon juice or brandy
Put the syrup, sugar and butter into a heavy saucepan and warm, stirring, until the sugar has dissolved and the butter melted. Remove from the heat and tip in the flour, ginger and lemon rind. add the lemon juice or brandy and mix well. Drop teaspoonful of the mixture 3 inches apart, on greased baking sheets. Bake in a pre-heated moderate oven(325F) for 10 minutes or until golden brown. Remove from the oven and roll around the graesed handle of a wooden spoon whilst hot. do not allow them to cool as the snaps will become hard and impossible to roll.