Preheat the oven to 180°C/350°F/Gas mark 4
Melt the butter and syrup in a heavy pan and leave to stand for 30 mins. Stir in the flour, sugar and ginger.
Drop teaspoonfuls of the mixture on to a greased baking tray. Bake for 10 minutes. Lift off carefully and cool on a rack.
For the topping, heat the cube sugar in a thick pan until it turns pale brown. Add the almonds and peel, stir well and spread quickly on the biscuits. Leave until set. Melt the carob. Turn the cookies over and coat the flat sides and mark in lines with a fork.
