Preheat your oven to 180°C/350°F/Gas Mark 4

Grease two baking trays

Sift the flour, bicarbonate of soda, baking powder, spices and salt into a large bowl

Rub in the butter until the mixture resembles fine breadcrumbs

Stir in the sugar

Add the golden syrup and mix together well

Bring it all together with your hands to make a smooth dough

Divide your dough into half

Take one half and break off 12 small walnut sized pieces, roll into balls and place on the greased backing trays with space between each ball as they will spread to form our lovely biscuits!

Bake for 8-10 minutes until they have spread, turned golden brown and taken on their characteristic crackled top look (if you are using vegan margarine give the trays a bang on your work surface when they come out of the oven - fab tip from Ms Cupcake's marvellous The Naughtiest Vegan Cakes in Town!)

Leave to cool for 5 minutes on the baking trays before moving carefully with a spatula to wire racks to cool completely – if you can wait that long, we scoff some while they are still warm!

Repeat with the other half of your dough (or freeze to use at a later date)

These biscuits will keep well in a tin for 3 to 4 days – it doesn’t have to be a Wrendale but it helps!