You will need:
175g of unsalted butter
175g dark muscovado sugar
4 tablespoons of golden syrup
350g white spelt flour
2 teaspoons of bicarbonate of soda
2 teaspoons ground ground ginger
1 teaspoon ground cinnamon
Here's what you do....
Heat the oven to 160 C - gas mark 3.
Lightly grease 2 or 3 large baking sheets.
Put the butter, sugar and syrup in a large pan and melt gently over a low heat.
Sift together the flour, bicarb and spices then beat into the melted butter mixture removing pan from the heat and continue to beat till a soft dough forms that comes away from the sides of the pan.
Put walnut size balls of dough on the tray, space well apart.
Flatten them down slightly.
Bake for 10-12 minutes until golden, when you take them out of the oven bang the tray on the worktop, this gives them a cracked surface.
Leave on the tray to cool for 2 minutes then gently transfer to a wire rack to cool, they will keep in an air tight tin for about a week.