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Ingredients
| salted butter: 250 g |
| caster sugar (superfine): 2 cups |
| golden syrup: 8 tsp |
| eggs: 2 (lightly beaten) |
| self-rising flour (sifted): 4 cups |
| ground ginger: 10 tsp |
| baking soda: 2 tsp |
Crunchy Ginger Snaps (Similar to Arnotts Gingernut)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
60 serving(s)
Tags
- Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
- Cream the first three ingredients in a bowl.
- In another bowl, combine the last four ingredients.
- Mix together til combined, but don't overmix.
- Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
- Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.