There's nothing like ginger snap biscuits when having a warm cup of tea or coffee, and Josh Eggleton's ginger snaps recipe ticks all the boxes for a wonderful biscuit treat. It's simple to make, there's no need for special ingredients and most importantly, these ginger snaps are incredibly delicious
Method
1.
Preheat the oven to 180°C/Gas mark 4. Put the flour, butter, ground ginger and bicarbonate of soda in mixing bowl and mix all together until crumbly
2.
Add the soft brown sugar, golden syrup and egg, mix well until it forms a firm pastry mix
3.
Roll out the pastry on a floured surface to about 5mm thick. Make sure the surface and the rolling pin are well dusted with flour. Cut out approx 60 shapes with a pastry cutter
4.
Place the cut out pastry on a greased or non-stick baking tray and put in the preheated oven. Remove after 7 minutes or when golden. Cool and then serve
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