|nothing in Ginger biscuits|
Well to answer my own question...lol... er yes you can more or less!
Here is what I did following your recipe as I could and diverting off when I couldn't !
Put 120g Self raising flour in a bowl, add 2 Tsp of ginger powder, 1 tsp baking powder, 0.5 Tsp of salt, 2 tbsp of sugar (normal didn't have any caster!).
Put 60g of sugar directly into a big pan and heated on high heat until it melted (creating a sugar syrup so be careful) added 60g of margerine and stirred it in as it melted. this creates almost a treacle like thick goo (for want of better words).
Working quickly, pour this into the flour mix and stir in rapidly adding 1 Tsp of Vanilla extract (trying to add back some flavour that the syrup would have added)
Once its binding together, kneed into a ball (watch out as its going to be quite hot)
Then break small amounts off and squeeze (rolling doesn't work it just crumbles about) into a small round disk about the size of a 50p coin and about as thick as 4 coins together (who is making up these measurements?..lol ) Place on an oiled and floured tray and put in preheated oven at about 180-200deg C for 10-12 minutes, take out and place on wire rack to cool !
Once cooled they create a reasonable hard crunchy crispy biscuit... maybe not a chewy as some I've had though...