So here is J's mother's recipe for ginger snaps:
4oz soft margerine
8oz caster sugar
3 desert spoons of golden syrup
12oz plain flour
2 rounded teaspoons of ground ginger
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
Cream margerine and sugar.
Add the syrup and mix.
Mix together the flour, ginger, bicarb and baking powder.
Beat the egg.
Add a little of the dry ingredients and a little of the egg to the margerine/sugar/syrup mix. Mix well.
Repeat until all is added.
(NB: if you use large eggs (like me) then you'll probably need a bit more flour to stop it being too sticky)
Roll into balls, that are just smaller than a ping-pong ball.
Place 6 onto each baking tray (covered with baking parchment).
Cook at 200°C for about 10 minutes (keep an eye on them). Take out when deep golden brown and allow to cool on racks.
This mix makes about 40 or so, and if you want any left for the next day I'd advise keeping small children or other-halves out of the kitchen while they cool ;)