Ginger and Lemon Snaps

    27 minutes

    These ginger and lemon snaps will soon become a favourite recipe to make for the whole family. It is simple and tastes great, perfect for the lunch box.


    Victoria, Australia
    1 person made this

    Serves: 12 

    • 1 cup (125g) self raising flour
    • 1/4 cup (45g) rice flour
    • 1 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground ginger
    • 1 teaspoon ground mixed spice
    • 60g butter
    • 1/4 cup (50g) caster sugar
    • 2 tablespoons grated lemon rind
    • 1/3 cup (115g) golden syrup

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C. Grease a baking tray.
    2. Sift the self raising flour, rice flour, bicarb soda, salt, ginger and spice mix into a bowl. Rub in the butter until it resembles breadcrumbs. Mix in the sugar, lemon rind and golden syrup. Knead slightly to form a smooth dough.
    3. Round tablespoon sized balls of the mixture and place about 10-15cm apart on the greased baking tray. Bake each batch for 10–12 minutes or until golden.
    4. Cool on trays the baking trays for 5 minutes, then transfer to a wire rack to cool completely.

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