Ginger Snaps (my great aunt Lily's recipe)

These gingers snaps always go down a treat

This recipe makes approx 24 biscuits

You will need :

12 oz SR flour
4 oz demerara sugar
4 oz soft brown sugar
1 tsp bicarbonate of soda
5-7 tsp of ground ginger ( depending how spicy you like them)
1 egg beaten
4-5 oz margarine
1 genourous tablespoon of golden syrup

Pre heat the oven to 170 degrees (my oven is fan assisted)

Weigh out the dry ingredients

Transfer to a bowl and mix

Beat one egg in a cup and add to dry ingredients and mix

Weight out the margarine and add to a pan with the golden syrup

Melt on a low heat

Add to the dry ingredients gradually and mix up with a fork

Until all the dry ingredients are covered and you have a cheesecake base type consistency like this

Now line some baking sheets with some grease proof paper (I use 3 trays)

You need to make golf ball size balls of the mixture.  Get some in your hand and squeeze it together and roll it in the palm of your hand.  Then place on baking tray

Place in oven and bake for approx 20 mins

The ones on the top shelf usually ready after about 15 then I move the others up.
When they are golden brown they are ready

(Little tip)

When they have been in the oven for about 5 mins I slide them out and flatten them slightly like this

I have always done this so not sure if they would flatten once out of the oven anyway ?

Cool finished biscuits on a wire rack and store in an air tight container

Now make a nice cuppa tea and enjoy !! they makes good "dunkers"