150 gms plain flour grated rind 1/2 lemon 1 teaspoon ground ginger 176 gms butter 1 teaspoon ground cinnamon 222 gms golden syrup 1/2 teaspoon ground mace 225 gms castor sugar
Sieve the flour and spices into a bowl and stir in the lemon rind. Melt the butter, sugar and golden syrup in a saucepan. Pour the melted mixture into the flour mixtures and blend until it is a dropping consistency.
Drop teaspoons of the batter onto a greased baking try. Allow plenty of room for spreading. Bake in a preheated oven at 180°C. for about 7-10 minutes, then loosen with a palette knife. Roll the still soft "pancakes" around a greased wooden spoon handle. Leave until set, then twist the gingersnaps gently to remove. Warm them a bit if they set to soon before shaping. Serve filled with whipped cream.