Ginger Cakes

4 oz butter, softened
4 oz castor sugar
2 eggs
2 tbsp warmed golden syrup
2 tsp ground ginger
4 oz self-raising flour

Cream the butter and sugar. Beat together the eggs and golden syrup and add gradually to the creamed mixture. Sift together the flour and ginger and fold in, using a metal spoon. Put about 2 tbsps of the mixture into paper cases, or into greased bun tins. Bake at Gas mark 5 (375F, 190C for 12-15 minutes. Cool on a wire rack. Makes 18.