Ginger Snaps

• 6 oz. self-raising flour
• pinch of salt
• 1 level teasp.

Sift flour, salt, soda and ginger; add sugar. Melt lard and syrup, cool slightly, then add to dry ingredients; add the egg. Divide into 24 pieces and make into balls, place well apart on greased baking-sheets. Bake in a fairly hot to moderate oven (375°–350° F., Gas 5–4) till a good rich brown colour.