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Recipe – Ginger Snaps

(c) Julia Briggs for use by The English Tea Store

Ginger snaps (or Ginger biscuits) are very easy to make, especially for the children with a bit of help with the melting process. This recipe makes 24 and they keep well in an airtight tin. You will need:

8 ozs Self Raising Flour
a pinch of salt
1 teaspoon ground ginger
4 ozs Caster Sugar or soft brown sugar
3 ozs Butter
4 tablespoons of Golden Syrup
1 egg, beaten

Oven 180 C, 350 F or gas mark 4

(c) Julia Briggs for use by The English Tea Store

Mix the dry ingredients together and warm the syrup and butter either in the microwave or in a pan.  Add to the dry ingredients with the beaten egg and mix well.  Place teaspoons on a baking sheet leaving plenty of room and bake for 15 mins.  Remove from the tray and cool on a wire rack.


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