750ml (3 cups) cake flour
375ml (1½ cups) sugar
20ml (1½ Tbsp) fine ginger
7.5g (1½ pkt) cream of tartar
7.5g (½pkt) bicarbonate of soda
125g (½ small tin) golden syrup
Melt butter, sugar and golden syrup slowly on medium heat. Stir occasionally until butter has been melted completely, and allow mixture to cool. Sift flour with ginger, bicarbonate of soda and cream of tartar. Add cooled butter – sugar mixture to flour mixture and mix slightly. Add eggs one at a time and mix thoughly after each addition. Make small balls (approximately the size of a R 5 coin) and place in a baking tray. Place flaked almond on each ball and bake at 180c until biscuit has flattened and browned. Store cooled biscuits in a tin. Storing in a plastic container will result in biscuits going soft quickly.