Ginger Snaps

Ginger Snaps


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These thin, crisp biscuits are elegant to serve with coffee or tea, or to accompany a fruit dessert.

Lynn Cole

Serves: 24 

  • 1 cup self-raising flour
  • 1 teaspoon bicarb soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 1/4 cup rice flour
  • 60g butter
  • 1/4 cup caster sugar
  • 125g golden syrup

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat the oven to 190 degrees C. Sift the flour, bicarb soda, salt, ginger and spice into a bowl. Stir in the rice flour, rub in the butter and mix in the sugar. Warm the syrup and stir it in, then knead lightly in the bowl to form a smooth dough. Shape the dough into walnut-size balls and space well apart on greased baking trays.
  2. Bake each batch for 10–12 minutes or until they are golden. Cool on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.

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