Ingredients for this ginger snaps recipe
3 1/2 cups of flour
Two cups of white sugar
150 grams of butter
Five tablespoons of golden syrup
One tablespoon of ground ginger
One egg that has been beaten
One teaspoon of baking soda
Cooking Instructions for this ginger snaps recipe
Preheat your oven to 180° celsius. Measure the butter and the golden syrup into a saucepan. Heat until this mixture almost boiling.
Remove the nearly boiling mixture from the heat. Sift the flour, baking soda and ginger into a larger mixing bowl and stir in the sugar. Making a well in the centreof the ginger snaps mixture, pour in the beaten egg first, then the melted butter and syrup. Put the ginger snaps mixture aside to cool.
Roll the cooled ginger snaps biscuit mixture into appropriately sized balls. Slightly smaller than a golf ball is about right for your ginger snaps. Press these balls flat, then place the ginger snaps on an oven tray that has been lightly greased. Allow room between the ginger snaps biscuits for them to spread as they bake.
Bake the ginger snaps for approx. 15 to 20 minutes or until biscuits are deep golden brown. As usual, when in doubt the smell will tell you when your freshly made home cooked ginger snaps are ready to come out of the oven.
Makes approximately 45 fresh ginger snap biscuits.
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