About this recipe: This is my grandmother's ginger cookie recipe. I've adapted it from hers (which calls for 20 minutes baking for a hard ginger snap) to give a much softer cookie texture which my lot prefer.
You can sub the golden syrup for the same quantity of runny honey, if syrup is difficult to come by. I can't get it here in Portugal but I do keep stocked up with a supply from the UK. There have been a few times when I've subbed in honey though and it works just as well (as long as you like honey, that is!). Use 1 1/2 teaspoons ginger if you like a stronger ginger flavour.
This has become a home staple. I have adapted them slightly with double the ginger and I roll them flat (dropping cooking time slightly) but all in all a great, completely simple recipe to follow - 02 Jan 2016
Best ginger biscuits ever ! - 12 Apr 2016
Lovely tasty ginger biscuits. If you roll them flat you get a crispier outside along with the chewy center. A bit too sweet and not enough ginger for my tastes though, but still a very tasty treat. - 26 Mar 2015