Ginger snap biscuits

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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.

First published in 2015
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Ingredients

Metric

Imperial

  • 350g of plain flour
  • 175g of soft brown sugar
  • 100g of butter
  • 1 egg
  • 4 tbsp of golden syrup
  • 1 tsp bicarbonate of soda
  • 1 1/2 tsp ground ginger

Equipment

  • Rolling pin
  • Pastry cutter
  • Non-stick baking tray

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
  • 175g of soft brown sugar
  • 4 tbsp of golden syrup
  • 1 egg
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
First published in 2015
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It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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