Meet the Matilda biscuits: they’re tough, spicy, and they’ll last, just like our soccer stars

Step 1

Preheat the oven to 160C fan-forced (180C conventional). Prepare two baking trays by lining them with baking paper.

Step 2

Sift the flour, ginger, cinnamon, mixed spice and sea salt into a bowl and make a well in the middle.

Step 3

Melt the butter, sugar and golden syrup in a medium pan, stirring, until the sugar has melted.

Step 4

Remove from the heat, wait for 60 seconds, then add the bicarb, stirring as it froths up.

Step 5

Pour the hot mixture into the flour mixture, and bring it together with a spatula until there are no streaks of flour.

Step 6

Use a teaspoon to scoop up a portion of dough (see note), then roll it into a ball in your hands. Place the biscuit on a tray lined with baking paper, allowing a little room for spreading.

Step 7

Press down lightly to flatten and sprinkle on some cinnamon sugar (see notes).

Step 8

Bake for 10 to 11 minutes until golden.

Step 9

Remove from oven and stand on tray for five minutes before transferring to a wire rack to cool completely. Store in an airtight container.