Ginger Snaps

Yet another bake that goes by different names – ginger nuts, ginger snaps, even ginger cookies, if you prefer.  One thing the recipe does not contain is nuts, and even after consulting the oracle that is “the internet”, I don’t have a definitive answer on where that name comes from, so it shall remain a mystery to me.

This recipe is not from my books, but I was baking for a friend and this is a classic, so it’s the first of my ‘more’ recipes!

Golden syrup is required again.  Again, the corn syrup/molasses combo might work (I haven’t tried it).  Alternatively honey or maple syrup would substitute easily here.

I have left all the ingredients in grams because, while converting 50g and 40g into ounces is possible, you’re starting to get into fractions of ounces and that just starts to get complicated.  Use the metric system!


110g plain flour (all purpose flour)

2 tsp baking powder

1 tsp bicarbonate of soda (baking soda)

50g butter

1 (generous) tsp ground ginger

40g sugar (I used light brown sugar)

50g (about 2 tbsp) golden syrup

DSC_03211.  Sift the flour, ginger, baking powder and baking soda into a bowl.

2.  Rub the butter into the flour mixture until it looks like breadcrumbs.

3.  Stir in the sugar.

4.  Add the golden syrup and mix until it all comes together.


5.  Then divide the mixture into about 16 small balls and place them on a lined baking tray, spaced slightly apart.  Flatten them a little – but not too much as they will spread during cooking.


6.  Bake at 180C/350F for 10-15 minutes.  Leave them to cool on the baking tray for a few minutes before transferring to a cooling rack.