Melt the butter and syrup until incorporated, set aside to cool a little.
Add the eggs and mix until just incorporated.
Now add the sugar, but don’t mix too much – just allow the sugar to be seeped through with the moisture.
Sift flour, baking soda, crème of tartar, ginger and salt in a mixing bowl and add the wet ingredients.
Mix the ingredients together, cover and refrigerate for an hour or two.
When cooled, roll dough into small balls, coat each ball in white sugar and arrange on baking trays – push down with a fork or fingers.
Bake for 12 minutes at 180°C, remove from pans and leave to cool.Recipe reprinted with permission of Anina'sRecipes. To see more recipes, click here.