Gingersnaps

Yay! I actually made something different today that doesnt resemble a Muffin or a fairy cake lol…

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GINGERSNAPS!

Ingredients: ~

  • 90g / 3oz / 1/3rd Cup Unsalted Butter
  • 90g / 3oz/ 1/2 Cup Soft Brown Sugar
  • 90g/ 3oz/ 1/4 Cup Golden Syrup
  • 60g/ 2oz/ 2 tablespoons black treacle
  • 250g / 8oz / 2 cups self raising flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice

Method :

  • Preheat oven to 180 degrees C 350 degrees F Gas 4
  • Butter 2 baking sheets (I used 2 sheets of baking paper instead)
  • Put butter, sugar, syrup and treacle into a saucepan, stir over a gentle heat until melted.
  • Cool slightly
  • Sift flour, bicarbonate of soda, ginger and spice into a bowl, make a well in the centre, then pour in the syrup mixture
  • Mix well to form a soft dough
  • Weigh dough into 15g (1/2oz) pieces, or divide into walnut sized pieces.
  • Roll pieces into smooth balls, place on baking sheets, spacing well apart, flatten each ball to form a neat round.
  • Bake in the oven for 15 minutes until very lightly browned.
  • Remove the buscuits from the oven, allow to cool for 2-3 minutes on the baking sheets, then remove to a wire rack to cool completely, as the biscuits cool they will become very crips.

Makes approx 30

Recipe courtely of “The Book of Biscuits” by Pat Alburey – ISBN 0-86101-282-8

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