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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  • 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


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


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
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
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
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

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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