125g butter, diced if cold
15ml golden syrup
150g granulated sugar or light brown sugar
100g self-raising flour
2ml Oryx Desert salt
10ml ground ginger
10ml ground cinnamon
Preheat the oven to 180C. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.
Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.
Remove from the heat and cool slightly. Add the flour, semolina, oats salt and all the spices.
Stir until well incorporated and leave to cool for 10 minutes.
Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten.
Bake for about 15 minutes, or until lightly golden-brown. Leave to cool on the baking trays, then store in an airtight container when completely cold.