I love these Tolcarne Ginger cookies and despite the title this is a rustic cookie... big on flavor and crunchy but chewy due to the Lyle's golden syrup and stem ginger content. Wonderful with a cup of Queen's Red Roses tea. 2 1/2 Cups All Purpose Flour 1 Tablespoon + 3/4 tsp Baking Powder 1 tsp. table salt 1 Cup sugar (I use baker's sugar - extra fine) 1 Tablespoon ground ginger (I use organic) 1 Tsp baking soda 1/2 Cup unsalted butter (I use organic) 1/4 Cup Lyle's golden syrup 1 egg, beaten 2 pieces stem ginger, drained of syrup, minced Steps: 1. Preheat oven to 325 degrees and line a baking sheet with silpat or parchment paper; 2. Combine all dry ingredients into a mixing bowl, set aside. 3. Gently melt butter with golden syrup - cool slightly. Pour onto the dry ingredients and immediately add the egg and minced stem ginger and mix well with a wooden spoon or a swedish dough whisk to make a dough. 4. Using your hands, roll into walnut sized pieces of round dough. Place well apart on cookie sheet and then flatten each ball slightly with 3 fingers and then flatten again with those fingers at 90 degrees. Don't squish them too much - about 1/4 inch is about right as they will spread as they cook. 5. Baking for 15-20 minutes or until crisp and golden. Let cook on wire rack. Store in airtight tin or freeze. Makes just over 2 dozen nice sized cookies. These are a wonderful cookie and one of my favorites. https://farm4.staticflickr.com/3840/14662445974_4c134b11d0_b.jpg