Ginger Snaps

Ginger snap dough spreads out to about five times its original size when baked. Bake only two or three at a time so that the cooked, toffee-like snap can be rolled as soon as it is lifted off the tray and before it hardens.


makes 30 snaps
140 g (5 oz) plain flour
2.5 g (1/2 tsp) ground ginger
pinch allspice
130 g (4 1/2 oz) butter, chilled
140 g (5 oz) caster sugar
140 ml (5 fl oz) golden syrup
1 tbsp brandy


1. Sift the flour and spices together two or three times. Cut in the butter and rub to a fine crumb texture.

2. Mix in the sugar. Add the syrup and brandy and blend into a smooth dough.

3. The dough may be used straight away or chilled for a day so that the flavours develop.

4. Roll the dough into thick ropes, and pinch off walnut-sized pieces.

5. Space two or three at a time, well apart, on a greased baking sheet and flatten a little.

6. Bake at 170°C (325°F) Gas 3 for about 6 - 7 minutes, but watch carefully so that they do not burn.

7. Cool for a minute or two, then lightly roll each one around the greased and oiled handle of a wooden spoon or a wooden dowel.

8. Slide the snaps off the handle as soon as they have set and lay them on a wire rack to finish cooling.

9. Store between sheets of greaseproof paper in an airtight tin for up to a week.

10. They taste good unfilled, served with ice cream or a creamy pudding; and for tea or coffee-time a filling of brandy-flavoured whipped cream studded with candied peels is a special treat.

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