MRS HODGE'S GINGER BISCUITS

Melt (but do not boil) 4ozs(100g) margerine with 3ozs (75g) golden syrup. Add to 1 beaten egg. Pour into the centre of 12ozs (300g) self raising flour mixed with 8ozs (200g) sugar, 2 tsp ginger and 1 tsp of bicarbonate of soda. Place in small balls on a baking tray, well apart, and cook for about 20 mins 300-325F. These biscuits are meant to be large when cooked.