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Biscuits

Ginger Snaps

A tin of these ginger snaps will see you through many afternoon cups of tea.

Makes 35

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 35

  • 130g
    Unsalted butter
  • 80g
    Treacle
  • 50g
    Golden syrup
  • 50g
    Stem ginger in syrup, finely chopped
  • 3 tbsp
    Syrup, from the stem ginger
  • 1
    Lemon, zest only
  • 130g
    Soft light brown sugar
  • 500g
    Plain flour
  • 2 tsp
    Ground ginger
  • 2 tsp
    Ground cinnamon
  • 1 tsp
    Freshly grated nutmeg

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line two large baking trays with baking paper.
  2. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined.
  3. Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together.
  4. Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together).
  5. Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely.

Notes

The biscuit dough is quite sticky so it's better to roll it out between sheets of greaseproof paper because the biscuits need to be thin to get the best texture. Otherwise, you'd have to use a lot of flour to stop it sticking, which could dilute the flavours.