I am quite excited about this newly found biscuit recipe:- low in fat (as biscuits/cookies go), easy to make and tasty with a perfect crunch to them. Its been freezing cold up here this week, and these ginger snaps have gone down a treat -prefect for dunking into a hot cup of tea!
These biscuits are similar to the ginger nuts you can buy in the shops, I'd run out of golden syrup at the time, so I substituted honey which worked just fine in the recipe, and arguably a bit healthier!!
170g (6oz) self-raising flour
1 tsp teaspoon of bicarbonate of soda
70g (2.5oz) of sugar
1 tsp of ground ginger
70g (2.5oz) of butter or margarine
115g (4oz) of Golden Syrup
A pinch of salt
Place the flour, salt and fat into a bowl and rub them together until they form a breadcrumb-like texture. Once you have the crumb-like texture, mix in the sugar, ginger and bicarbonate of soda.
Now add the syrup (you might find it easier to warm the syrup slightly) and stir it all together. It should, maybe with the help of your hand, be holding itself together quite well.
Make small balls of your biscuit mixture. When cooked these spread, so then lay them on the tray with a lot of space between each one, and flatten slightly.
Bake them in a moderate oven (160 degrees C / 320 degrees F) until golden brown. They will be ready in around 10 minutes.