easy peasy gingersnaps
Member recipe

easy peasy gingersnaps

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(6 ratings)

Member recipe by


Serves 1 - 15 Biscuits

an easy recipe for yummy gingersnaps, all done in about 30 minutes!

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  • 50g butter (salted or unsalted)
  • 50g light brown sugar
  • 50g golden syrup
  • 113g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground ginger


    1. preheat the oven to gas mark 4/180 degrees(c).
    2. line a baking tray with greaseproof paper, grease with a bit of sunflower oil using a pastry brush.
    3. put the butter, golden syrup and sugar into a saucepan, heat gently and stir with a wooden spoon until the butter has melted into the syrup and sugar mixture.
    4. sift the flour, ground ginger and bicarbonate of soda into the saucepan and stir into the syrup mixture until it forms a soft smooth dough.
    5. take 1 teaspoon at a time of the dough roll into a ball and place on the baking tray, make sure they are spaced about 5cm apart each.
    6. bake the biscuits in the oven for about 15-20 minutes until the tops are starting to crack and brown.
    7. cool for 5 minutes then loosen off the greaseproof paper, place in a biscuit tin or container of your choice lined with greaseproof of kitchen paper.

Comments, questions and tips

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17th Nov, 2018
Mine weren't done at ten but burnt at fifteen be quick to get them out as soon as they are ready
29th Oct, 2018
Was very easy to make but my first batch were burnt at 15 minutes (so the rest were done for 10ish) and all were very solid to eat. Also it definitely needed the extra ginger I added in!
Jess Vose's picture
Jess Vose
3rd Sep, 2018
The recipe worked really well, tasted very good. The only downside is I used a brand new oven, therefore the temperature was too hot and burnt the first batch...
12th Aug, 2015
Pretty good, but the dough was less soft than I expected and the cookies came out with less snap than I like (a little chewy).
13th Apr, 2015
Delicious, followed the recipe almost to the letter (substituted 30g dark drown soft sugar and 20g caster sugar for the 50g soft light brown sugar as discovered I had run out) and they came out perfectly. Thank you for a lovely recipe. Only took 5-10mins in my fan oven at 170*c
6th Jul, 2014
Hmmm my attempt made a brown sauce which was definitely not a dough, any ideas?
Milly McGann
9th Apr, 2019
Mine was a bit gloopy for my liking (I wanted to cut shapes out of it) so I put it in the fridge for a bit and it was much easier to use.
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