Gingersnaps

What Goes With It

• Hot tea
• Cold milk
• Vanilla ice cream
• Strong coffee

How to Cook Gingersnaps

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1. Heat the oven to 180°C / 355°F and line two trays. Mix the flour, ginger, cinnamon, cloves, bicarbonate and salt.

   Mark done

2. Beat the butter and 150 g sugar until pale. Beat in the golden syrup and egg, then stir in the dry mixture to a stiff dough.

   Mark done

3. Roll into 24 balls, roll each in the rolling sugar and set 5 cm apart. Flatten slightly.

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4. Bake for 12 minutes until crackled and dark at the edges. Cool on the tray for 5 minutes.

   Mark done Start 12 min timer

Worth Knowing Before You Cook

Roll the balls in sugar.

Space them well apart.

If your oven runs hot, check at 9 minutes.

Let them crisp on the tray.

Leftovers

Keeps in an airtight tin for 1 week.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.