Ginger Snaps

I had so much to do this week that I managed to squeeze in only one bake, but ginger snap biscuits are easy and fast to make. Although, this recipe uses self raising flour, and I ended up making my biscuits far too big - instead of making 50, I only made 22. Very generous portion sizes.

Golden syrup & ginger - some of my favourite ingredients.

We start by sieving the dry ingredients - I had to smash some of the larger lumps of sugar. Then, melting the margarine & golden syrup together, before mixing in the flour & egg (alternately.)

You're left with a thick, smooth mixture that smells delicious. Although I thought it still seemed a bit runny.

Here is where I went wrong - I read the recipe wrong and put two (large) teaspoon sized per biscuit, but it only needed to be one small teaspoon dollop. As such, my biscuits ended up huge!

They spread quite wide because the dollops were very big, and as a result the centre of each biscuit was cooked but soft and not the crunch I'd expect from a ginger snap. Flavour was great though, warm and gingery.

Ginger Snaps

200g self-raising flour

pinch of salt

1tsp ground ginger

100g soft light brown sugar

75g margarine

100g golden syrup

1 egg, beaten

Grease several baking sheets. Set the oven to 160c /gas 3. Sift together the flour, salt and ginger. Stir in the sugar.

Melt the margarine and golden syrup in a large heavy-bottomed saucepan. When the fat has melted, add the dry ingredients and beaten egg alternately and beat until smooth and thick.

Place teaspoon sized rounds of the mixture onto the prepared baking sheets, allowing lots of room for spreading. Bake for 15minutes. Leave to cool for a few minutes, then cool on a wired rack.

Makes about fifty (unless you're me and too generous with your dollops.)