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.
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Method Prep:20min › Cook:12min › Ready in:32min
Pre-heat oven to 180 C / Gas 4. Line two baking trays with parchment.
Sieve and combine all dry ingredients into a large bowl.
Melt margarine and golden syrup in a pan.
Add melted mixture and beaten egg into bowl with dry ingredients. Stir thoroughly until fully combined, finishing with your hands, if necessary, to give a firm dough.
Roll by hand into walnut-sized pieces and place on a lined baking tray. You should get about 30 out of the mixture. Flatten slightly with fingers.
Place into pre-heated oven and bake for 12 minutes, swapping trays halfway through.
Carefully remove from trays immediately with a spatula and leave to cool on rack. (P.S. warm and chewy is GOOD!) Enjoy!
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
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