Ingredients
Method
- 170 g butter, softened
- 105 g brown sugar
- 200 g sugar
- 1/4 cup golden syrup
- 1 free-range egg
- 1/2 t vanilla extract
- 260 g flour
- 1/2 t baking powder
- 1/4 t salt
- 1 1/2 t ground cinnamon
- 2 t ground ginger
- 1/2 t ground cloves
- 100 g sugar, for rolling
Method
Ingredients
Preheat oven to 180°C.
Cream the butter, brown sugar and sugar till pale in colour. Add the golden syrup, egg and vanilla extract and whisk till combined.
In a separate bowl combine the flour, baking powder, salt, ground cinnamon, ground ginger and ground cloves. Slowly add to the creamed butter and mix till combined.
Form a ball with the dough before covering and placing in the fridge for 30 minutes till firm.
Spread the extra sugar out in a bowl. Once the dough has firmed up begin rolling out 2-3cm balls before rolling in the sugar and coating well.
Place the sugared balls on a greased baking tray and flatten slightly before placing in the oven for 12 – 15 minutes.
Cook's note: The longer the cookies cook the crispier they will be. Allow to cool on a wire rack before serving.
This is the best recipe I’ve ever made, it’s easy to follow and the results are amazing.
Do NOT try this recipe! It’s a terrible recipe. The measurements are completely off (too little flour or too much butter) so the dough never firms up. They biscuits in no way look like the picture.
Hi Faye, we’ve had our food team re-test these and the recipe works as is. They do, however, look slightly different from the picture as this is a very old recipe. Aside from that, this is a simple recipe for classic ginger snaps.
Hello there, thank you for this feedback. We have passed this on to the food team and will re-test.