As requested this is the recipe that was seen in my Ladybird Books - A Gurgle Girls Review. This was a recipe that I "borrowed" from a family member, and it works well with Gluten/wheat free flour so I use it to make biscuits or Gingerbread a lot. I tend to find that my mixture is always sticky and so I have to add extra flour to keep it from looking like a batter and more like a biscuit mixture!
12oz plain flour (plus extra in case the mixture is too sticky)
1 teaspoon bicarbonate of soda
2½ teaspoons Mixed Spice (or ground ginger if you are making Gingerbread!)
4 oz butter
6oz brown sugar
4 tablespoons golden syrup
Preheat the over to gas mark Five or 190oC. Sift the flour, bicarbonate of soda and mixed spice (or ground ginger if you want to make Gingerbread) together into a bowl, then rub-in the butter. Stir in the Sugar and then mix together the egg and the golden syrup. Knead all the ingredients together, adding more flour by eye if it is too sticky.
Roll out and cut out biscuits, (or pull off a lump and roll in your hands in to a ball before flattening the balls in to biscuit shapes) before placing on a lightly greased baking sheet. Place the baking sheet in the preheated oven for 10 to 15 minutes.
Cool the biscuits on a wire rack (or eat whilst warm!) and store in a tin for up to a week or as I find five minutes before the family eat them all.