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
SAVE RECIPE
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
- 350g of plain flour
- 100g of butter
- 1 1/2 tsp ground ginger
- 1 tsp bicarbonate of soda
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
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