- Preheat oven to 180ºC/160ºC fan
- Sift together the flour, ginger and bicarbonate of soda into a mixing bowl.
- Add the sugar and the butter. Rub together to form an even breadcrumb consistency.
- Add the syrup and the egg. Using the Dualit Hand Mixer with dough hook attachments, mix to form a smooth dough.
- Remove from the bowl, cover with cling film, and allow to sit for 20 minutes.
- Prepare and cover two baking trays with greaseproof paper.
- Generously flour a large surface area or a large sheet of greaseproof paper.
- Cut the dough in half. (It is best to work with half the dough at a time to prevent overworking it.)
- Roll out the dough to approximately less than half a centimetre in thickness. Use a pastry cutter to closely cut out as many biscuits possible.
- Carefully place the ginger snaps on the baking trays, leaving a little space between them. Brush off any excess flour with a pastry brush.
- Form a ball with the excess dough and repeat the process until all the dough has been used up.
- Place in the preheated oven for 7-10 minutes. The thinner the biscuit, the faster they will cook!
- Remove from the oven and allow to cool on a wire rack before storing in an airtight container or tin.
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Top tips:
- Experiment with flavours; try using cinnamon, nutmeg, vanilla, cocoa or coffee in place of ginger.
- Fennel and poppy seeds mixed in with the dough are delicious additions.
- If you like to dunk, make narrow rectangles in place of rounds as these make dunking so much easier. They are also great for dipping into creamy desserts.
- This will make around 20 biscuits. This is a great recipe for batch cooking.
- Try not to add extra flour. If you find the dough is a little wet or sticky, allow it to chill and flour the surface before rolling out.
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