Place the butter, sugar and syrup in a saucepan and gently stir over a medium heat until everything has melted and formed a rich dark treacle.

Remove from the heat and allow to cool.

Sift the flour and baking powder into a large mixing bowl, then add the lemon zest, ginger, cinnamon, cardamom and cloves.

Pour in the melted mixture and stir the dough to combine. Add a little more flour a spoonful at a time if you find the dough is too sticky.

Turn out the mixture onto a floured board and knead gently until smooth.

Lay a 40cm piece of baking parchment out onto a baking sheet, and gently form your dough into a sausage on top. Wrap it up in the baking parchment and roll it backwards and forwards to even out the shape. It should measure roughly 30cms by 4cms.

Pop the sausage in the fridge for an hour, then take it out and give it another rolling; the dough will have stiffened up by now making it easier to get a nice sausage shape.

Leave in the fridge overnight, then when you are ready to bake, preheat the oven to 180 degrees

Remove the dough from the fridge and cut into 4mm slices. Arrange the biscuits on lined baking sheets about 3cms apart, and then gently press a flaked almond into the centre of each one.

Bake in the centre of the oven for 6-8 minutes; they will crisp up as they cool.