Irish Gingernuts

[nverland]

Irish Gingernuts
Makes 3 dozen cookies

2 cups flour
¾ cup sugar
2 teaspoons baking powder
2 teaspoons ground ginger
2/3 cup softened butter
1 cup golden syrup, (such as Lyle's)

Preheat oven to 325°.
Measure the flour, sugar, baking powder, and ginger into a fine strainer set over a large mixing bowl; shake the mixture through.
Add the butter, and using the flat beater (or a pastry blender if a mixer isn’t available), cut the butter in until it is thoroughly incorporated.
With the motor running on low, pour in the golden syrup and mix well.
Scoop tablespoon-size balls of dough and roll them into balls.
Place the balls at least 2" apart on parchment-lined or greased baking sheets (these cookies spread quite a bit, so don't put them too close together).
Bake 12-15 minutes or until just starting to brown around the edges.
Remove from the oven and transfer them to cooling racks.
When cool, store in an airtight container.