Bored on Sunday afternoon I decided to make some biscuits. All the ingredients for ginger snaps are likely to be found in your kitchen cupboards already, so they don’t require a specific trip to the shops. They’re really quick and easy to make, and if you like your biscuits really gingery you can add another teaspoon, or two!
Butter – 2oz/60g
Golden syrup – 3oz/90g
Self-raising flour – 4oz/125g
Ground ginger – 3 teaspoons
Ground mixed spice or all spice – 1 teaspoon
Bicarbonate of soda – ½ teaspoon
Golden caster sugar – 1 tablespoon
Equipment: Small saucepan, large mixing bowl, wooden spoon, sieve, 2 baking sheets, baking paper.
- Add the butter and golden syrup to the saucepan and melt on a low heat. Leave to cool.
- Line the baking sheets with the baking paper, and preheat oven to 180°C/Fan 160°C/Gas 4.
- Sift flour, spices and bicarb into the mixing bowl, add the sugar, and pour in the butter and syrup and mix together to form a dough.
- Roll in to balls about 1”/2.5cm in diameter, space out well on baking sheets and flatten a bit. You should get about 18 biscuits out of the dough.
- Bake for 10-15 minutes in the middle of the oven. When ready, remove from oven and put on a wire rack to cool, then enjoy!