Ginger nuts

• 1 tablespoon ground ginger
• pinch powdered cloves
• 225 g (

Sift the ginger, cloves and flour. Rub the butter into the flour, spices and sugar. Add the warmed syrup and then, very gradually, add the wine to make a dryish mixture.

Break off in lumps the size of a small walnut, flatten to make thinnish biscuits and bake in a slow oven, 180°C, 350°F, Gas Mark 4, f