I found this Old School Ginger Snap Biscuits recipe in the deep dark depths of my mum’s newspaper clippings on recipes. So, I’m not sure where it comes from, but it is obviously a favourite! It is really yummy, too! I made them oversized and serve them with vanilla ice cream on top. Sheer deliciousness!
Method
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In a large bowl, sift together the plain flour, ground ginger and brown sugar.
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Set Aside
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In a small saucepan, add the butter and golden syrup. Stir on low heat until the butter is melted.
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Add the bicarbonate of soda to the butter and syrup mix (it will bubble up) and pour the bubbly mixture into the flour and ginger mix.
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Mix with a wooden spoon until smooth.
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Preheat the oven to 180 degrees and line a baking tray with baking paper.
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Use teaspoons of mix to make 12 biscuits per tray (they spread quite a bit)
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Cook for 10 - 12 minutes or until golden. They will be quite soft, so leave them to cool on the baking tray until hardened. Then remove and place on a cooling rack.
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Store in a sealed contained for up to a week.
