These lemony ginger nuts are the perfect way to counter gloomy weather. When the weather gets cold, our oven gets busy with lots of baking to fill the air with the delicious scent of home-baked biscuits.

This recipe is adapted from Delia Online and has been a favourite, since my eldest made them for one of her homework assignments for school.

As we had plenty of Golden Syrup, ginger and lemons, I decided that the lemons would bring a lovely citrusy tang to the ginger nuts.

Ingredients:

Zest of one lemon and about a dessert spoon  of lemon juice

110grams of Self Raising Flour

1 slightly rounded teaspoon of ground ginger

1 level teaspoon of biocarb of soda

40g soft brown sugar

50g butter

2 tablespoon of golden syrup

Preheat oven to 190degree c or Gas mark 5

To make:

Sieve the flour, biocarbonate, ground ginger into a bowl, add the lemon zest and combine. With your hands, rub the softened butter into the mixture until it resembles rubble.

Add the lemon juice, and the golden syrup, combine this into a dough. (You may need to add a little flour at this stage if the dough feels too wet or sticky. The consistency you are aiming for is something resembling short crust pastry. Form the dough into a ball and divide in half, then half again and cut into four. This should make 16 small pieces of dough.

Rub plenty of butter onto a non stick baking tray. Next place the small pieces of dough on to the baking tray and flatten them slightly. Leave plenty of room between each and put into the preheated oven for 10-15 minutes.

When they come out of the oven they will be soft. Leave them to cool a little before transferring them to a wire rack to cool completely.

All that remains is to enjoy with a lovely cup of tea. They took all of half an hour to make and bake. Even better was that the lingering scent of ginger and lemons was in our house for the rest of the afternoon.