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

Make the Ginger Thins: preheat oven to fan oven 160°C/180°C/350°F/Gas 4 and line 2 - 3 baking sheets with baking parchment.

Weigh the golden syrup, butter, demerara sugar and salt into a saucepan and heat over a medium temperature. Take off the heat as soon as everything has melted.

In a separate bowl, mix the flour, bicarbonate of soda, ginger and mixed spice powders. Add to the syrup mix in the saucepan and beat to mix thoroughly, but be careful not to over-mix.

Use a teaspoon to roughly divide into 22 – 25 dough balls. Roll between your hands to neaten them.

Lay on baking sheets, leaving a lot of space between them. They will spread out a lot as they bake.

Bake in the centre of a pre-heated oven for 10 – 15 minutes, or until they are dark golden brown. At 10 minutes they will still be a little chewy in the centre, whilst at 15 minutes they will be quite crispy. I cook mine for 12 minutes.

Leave on the tray for 5 minutes and then transfer to a cooling rack to cool down completely.

Dip in chocolate (optional): break the chocolate into squares and pulse in a food processor until they look like breadcrumbs.

Transfer into a microwave safe bowl and melt slowly, in 15 second increments, in the microwave. Stir between each blitz.

When nearly melted, stop blitzing and set aside for a couple of minutes to finish melting. Mix well. If not completely melted, microwave again for 10 seconds.

Transfer into a small, deep bowl, slightly wider than the biscuits. Dip the biscuits in the chocolate and set aside on a baking parchment lined tray, to set.