Old-Fashioned Gingersnaps
Source of Recipe
Easy Baking by Linda Collister
Recipe Introduction
Makes 30
List of Ingredients
2-1/3 cups self-rising flour
a pinch of salt
1 cup superfine or granulated sugar
1 tablespoon ground ginger
1 teaspoon baking soda
1 stick unsalted buttr
1/4 cup golden syrup or corn syrup
1 large egg, beatenRecipe
Sift the flour, salt, sugar, ginger, and baking soda into a large bowl. Put the butter and syrup in a small saucepan and heat very gently, stirring occasionally, until the butter melts. Remove the pan from the heat, let cool until just warm, then pour onto the dry ingredients. Add the egg and mix thoroughly.
Using your hands, roll the dough into 30 walnut-sized balls. Place the balls on the prepared baking trays, allowing room for them to spread, then flatten them slightly with your fingers.
Cook in a preheated oven at 325 degrees for 15 to 20 minutes (15 if you like them chewy, a few minutes longer if you prefer them crunchy) or until golden brown. Remove from the oven and leave on the trays for 1 minute to firm up, then transfer to a wire rack to cool completely.
Stir in an airtight container and eat within 1 week, or freeze for up to 1 month.
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