BISCUITS/SLICES RECIPES

Old School Ginger Snap Biscuits

Old School Ginger Snap Biscuits

Summary

Servings 40
Time Needed Prep
Cook
Ingredients 6
Difficulty Easy

Rating (click to rate)

4.5 based on 37 ratings.

Ingredients

  • 1 cup Brown Sugar
  • 3 tsp Ground Ginger
  • 2 cups Plain Flour, Sifted
  • 125 g Butter
  • 1 cup Golden Syrup Or Treacle
  • 1 tsp Bicarbonate Of Soda

Nutrition Information

Qty per
9g serve
Qty per
100g
Energy 42.48775kcalcal 490.90410167533kcalcal
Protein 0.21606938325991gg 2.4964688995946gg
Fat (total) 2.5511916299559gg 29.476506411969gg
 - saturated 1.690813876652gg 19.535688927233gg
Carbohydrate 4.9366773127753gg 57.038443821783gg
 - sugars 3.6074273127753gg 41.680269356156gg
Dietary Fibre 0.12975gg 1.4991334488735gg
Sodium 45.21375mgmg 522.40034662045mgmg

Nutritional information does not include the following ingredients: Golden syrup or treacle

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I found this Old School Ginger Snap Biscuits recipe in the deep dark depths of my mum’s newspaper clippings on recipes. So, I’m not sure where it comes from, but it is obviously a favourite!  It is really yummy, too! I made them oversized and serve them with vanilla ice cream on top. Sheer deliciousness!

Old School Ginger Snap Biscuits | Stay at Home Mum.com.au

Method

  1. In a large bowl, sift together the plain flour, ground ginger and brown sugar.

  2. Set Aside

  3. In a small saucepan, add the butter and golden syrup.  Stir on low heat until the butter is melted.

  4. Add the bicarbonate of soda to the butter and syrup mix (it will bubble up) and pour the bubbly mixture into the flour and ginger mix.

  5. Mix with a wooden spoon until smooth.

  6. Preheat the oven to 180 degrees and line a baking tray with baking paper.

  7. Use teaspoons of mix to make 12 biscuits per tray (they spread quite a bit)

  8. Cook for 10 - 12 minutes or until golden.  They will be quite soft, so leave them to cool on the baking tray until hardened.  Then remove and place on a cooling rack.

  9. Store in a sealed contained for up to a week.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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