I realise that I haven’t posted any recipes lately. It’s not because I haven’t been cooking, but more because I haven’t had the inspiration to come up with anything new. I had big plans to do some fun cooking during the school holidays, but it just didn’t happen. Luckily on Wednesday last week, I decided to make some biscuits for school lunches.
These honey ginger snaps are beautiful and crunchy on the outside, and soft on the inside. If you like them really crunchy, leave them in the oven a little longer – we like them chewy so I get them out a minute early.
Honey Ginger Snaps
250g butter
1 cup firmly packed soft brown sugar
1/2 c golden syrup
1/2 c honey
3t ground ginger
1t ground cinnamon
1t bicarbonate of soda
1T boiling water
4c plain flour
Method
1. Preheat oven to 180*c
2. Melt butter, brown sugar, golden syrup, and honey, until just about to boil.
3. Remove from heat.
4. Stir in ginger and cinnamon.
5. In a small jug mix together bicarb soda and water.
6. Pour the bicarb mix into the butter mix.
7. Stir in the flour to form a sticky dough
8. Place teaspoon sized balls of dough onto lined baking trays, allowing about 3cm for spreading.
9. Bake for 10 -12 minutes (the crunchier you want the biscuit, the longer you leave it in the oven.
10. Remove from the oven and allow to cool for 5 minutes before removing from tray
