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Ginger Snaps

Ingredients

  • 500 g butter, melted (plus extra for greasing)
  • 4 US cups (400g) flour
  • 2 US cups (450g) sugar
  • 1 US cup (240ml) golden syrup
  • 4 tbsp ground ginger
  • 2 tbsp ground cinnamon
  • 2 tsp baking powder (not needed if using self-raising flour)

Method

  1. Preheat the oven to 150C or gas mark 2.
  2. Add the melted butter and sugar in a large mixing bowl and beat together till the mixture becomes soft and creamy in texture. Add the golden syrup and mix well.
  3. Using a sieve, shift the flour, ground cinnamon and ginger into the mixture. This will make sure that the mixture remains smooth and not lumpy.
  4. Once mixed, use a tablespoon to scoop up individual portions (no more than 2cm across) and roll into a loose ball. Gently press to flatten (but not completely) on a greased baking tray and place in the oven for 18 mins. Allow to cool before removing from the baking tray.

A typical tray will fit 9 biscuits and the batch produces approximately 60 biscuits.