Wild Fig and Ginger Snaps

• 1 packet of 'Fruit for Life' Wild Figs
  
• 1¾ cups plain flour
  
• 1 tspn bicarbonate of soda
  
• 1 tbsp ground ginger
  
• ½ tspn all spice
  
• 75g butter, softened
  
• cup brown sugar
  
• 4 tbsp golden syrup
  
• 1 egg lightly beaten
  

Pre-heat oven 170C. Sift together the flour, bicarbonate of soda, ginger and all spice, set aside. Beat the butter with the sugar and golden syrup until creamy, add the egg and beat again. Stir in the dry ingredients to form a firm and pliable dough.

Using a teaspoon, take scoops of the dough and roll each into a ball, place on greased baking sheets and flatten slightly. Gently press a wild fig into the top of each ball.
Bake for 10-15 minutes, until firm, being careful not to over cook. Cool for a few minutes on the tray and then transfer to a wire rack to cool completely.

Makes 24

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