Let's Cook with Meg and Ted

Ginger snaps

With nutty junks, my favourite of the biscuits my mum used to make when we were kids.

110 gbutter, softened
110 gcastor sugar
1/2 cupgolden syrup
1 heaped teaspooncarb soda
2 tablespoonshot water
2 large cupsself-raising flour
1 heaped teaspooncinnamon
2 heaped dessertspoonsground ginger

Cream butter and sugar, then mix in salt and golden syrup. Pour the hot water on the carb soda, dissolve, then add to the mixture. Sift the flour and spices together, then work into the mixture gradually, a small amount at a time, until it is fairly stiff. Take small pieces of the mixture, roll between your palms until round, then press lightly onto lined baking sheets. Bake at 180 for 12-15 minutes.

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