Nana's cornflake & ginger crisps

This is the second recipe of my Nana's that I've made as part of my baking tribute to my wonderful Nana & Mum.  These cornflake & ginger crisps are delightful!  No wonder they are my Nana's favourite.  They are crispy,  crunchy, gingery little morsels!  They are so easy to make & a little mixture really does go a long way.  Using heaped teaspoonfuls of mixture I ended up with 26 biscuits.  They are also cheap to make, nothing too fancy - but oh so delicious!

Ingredients

4 ozs soft butter (equates to exactly 113 grams)

3/4 cup white sugar

1 teaspoon ground ginger

1 dessertspoon golden syrup

1 dessertspoon milk

1 cup plain flour

1 cup cornflakes

1 teaspoon baking soda

pinch of salt

What to do... 

1. Heat your oven to 160 C fan bake or 180 C static.
2. Prepare baking trays by lining them with baking paper & just for good measure, giving them a quick squirt of cooking spray.  I know baking paper is meant to be non-stick, but giving it a quick spray as well can't hurt.  I've found some brands of paper are better than others & biscuits with a lot of sugar content have a tendency to stick if they are given half the chance!
3. Cream butter & sugar together.  If you've just taken the butter out of the fridge, zap it for 20 seconds at a time in the microwave until it's soft.  I creamed the butter & sugar by hand as I couldn't be bothered with the large electric mixer.  It's tough work if you have weak wrists but it will cream up in a few minutes so it's totally do-able!
4. In a small saucepan, bring to the boil golden syrup, milk & ginger.  Be careful not to burn this mixture - it is a very small amount & won't take long to boil so be sure to put it on a medium heat & stir it constantly.  As soon as it bubbles, remove from heat.
5. Next comes the exciting bit - adding the baking soda!  It'll froth up immediately so give it a quick stir then add it to the creamed butter & sugar mixture. 
6. Add dry ingredients & mix everything together well until all the flour has disappeared.
7. Roll heaped teaspoonfuls of mixture into balls & place on baking trays - about 6-8 per tray allowing enough room for spreading.  Flatten the balls of mixture slightly with a fork. 
   
   

   
8. Bake for 15-18 minutes until the biscuits are a lovely golden brown.  Rotate the trays part way through cooking to prevent any unlucky biscuits spending too much time in the oven's hot spot! 
9. Remove from oven & allow to cool slightly on trays before transferring biscuits to a cooling rack.

Simple as that!