Ginger snap biscuits

PT40M

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Ingredients

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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
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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