The biscuits will keep for three or four days stored in an airtight tin, but it's unlikely that you will need to store them.
Heat the oven to 190°C (375°F) when you start, so that it is at the right temperature when you put the biscuits in to bake.
Melt the butter in a pan over a low heat, watching carefully to see that it doesn't 'catch'. Spoon the golden syrup into the mixture and remove from the heat.
Put the flour, ginger, cinnamon, bicarbonate of soda and caster sugar in a mixing bowl. Pour the butter and syrup mixture over it.
Combine the ingredients, mixing them well to form a smooth, not too wet paste.
Take teaspooons of the mixture and form into small balls. Place on a greased baking tray, spacing them apart to allow for the mixture to spread during baking.
Flatten slightly and place a blanched almond in the centre of each biscuit. Bake for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.
