Ginger Snaps

(Australian Recipe, from Mrs Theva)

Ingredients

  • 125g Butter
  • 1 cup Castor Sugar
  • 2 Tbsp Golden Syrup
  • 1 beaten egg
  • 2 cups self-raising flour
  • 1 tsp powdered ginger
  • 2 pinches cinnamon
  • 1 pinch nutmeg
  • 5 Tbsp chopped preserved ginger (from 3 pieces Australian supermarket candied ginger)

Directions

  1. Melt the butter, then let it cool.
  2. In a large bowl, combine the melted butter, castor sugar, and golden syrup.
  3. Add the beaten egg and mix well.
  4. In a separate bowl, sift together the self-raising flour, powdered ginger, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients and mix well.
  6. Stir in the chopped preserved ginger.
  7. Roll the dough into small balls and place them on a baking sheet, flattening slightly to create a ginger snap shape.
  8. Bake at 160°C (320°F) for 20 minutes, or until golden brown.
  9. Let cool on a wire rack before serving.