Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 and, either grease your baking trays or, line them with baking parchment.

Heat the butter, salt and syrup over a moderate heat until melted.

Add the sugar, flour, baking powder, powdered ginger, mixed spice and cinnamon and thoroughly mix.

Use a small ice cream scoop or a tablespoon to measure out roughly 15 - 16 balls of dough.

Once you have divided the dough into balls, roll gently into a neater shape if necessary

To cook the biscuits, place them spread out on a greased baking sheet – I get 4 – 6 per sheet depending on the size of the baking sheet. 

Baking one tray at a time: bake for 10 – 14 minutes. (I cook mine for 11 minutes.)

Baking two trays at a time: add one minute to the total time to cook. Bake for half this time and then quickly swap the trays over i.e. put the top tray on the lower shelf and the tray from the lower shelf and on the higher shelf and cook for the remaining time.(So, for one tray I cook for 11 minutes and 2 trays for 6 minutes, swap the trays and then another 6 minutes = 12 minutes on total.)  

The cookies are cooked when: they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle. They will be slightly raised but will settle and flatten as they cool.

Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.