My Patisserie

Ginger Snaps

Ginger Snaps

 Prep.Time: 10-15 min
 Cook.Time: 15 min
 Difficulty: Easy
 20-25 Snaps


 Mixing Bowl
 Large Baking Tray


 225g/9oz Self Raising Flour
 100g/4oz Caster Sugar
 75g/3oz Butter or Spread
 100g/4oz Golden Syrup
 1 heaped tsp Ground Ginger
 1 Egg


Pre-heat oven to 180°c / 350°f / Gas Mark 4.
Cover the baking tray with baking paper.
Melt the butter and golden syrup gently in the saucepan.
Mix the dry ingredients together and add the beaten egg.
Stir together then slowly stir in the melted butter.
Place small teaspoons of the mixture on the baking tray leaving space for the biscuits to spread. (You will need to do this in 3 or 4 batches)
Bake in the centre of the oven for 15 minutes or until golden brown.
Remove from oven and cool on a wire rack.
Store in an airtight container.

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