Rachel Allen’s Ginger Snaps Recipe

Ginger snaps are believed to have originated in Europe and were traditionally enjoyed for their medicinal properties, as ginger was considered a remedy for various ailments.

This is vegetarian recipe. Dish can be prepared in 57 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Rachel Allen’s Ginger Snaps Recipe

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert, Snack Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 12 min Rest Time 30 min Total Time 57 mins

Servings: 24 Calories: 2352

Best Season: Suitable throughout the year

Ingredients

Servings

• 125 gram Butter
• 4 teaspoon Golden syrup
• 100 gram Brown sugar
• 200 gram Plain flour
• 2 teaspoon Ground ginger
• 1 teaspoon Bicarbonate of soda
• 100 gram Caster sugar

Instructions

1. Preheat the oven to 180°C/350°F/Gas Mark
2. Melt the butter, golden syrup, and brown sugar in a saucepan over low heat.
3. Remove from the heat and add the flour, ground ginger, and bicarbonate of soda. Mix well.
4. Roll the mixture into small balls, about the size of a walnut, and roll in caster sugar.
5. Place the balls on a baking tray lined with parchment paper, leaving space for spreading.
6. Bake for 10-12 minutes until golden brown.
7. Allow to cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.
8. Enjoy your delicious ginger snaps!

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 98kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 15g5%

Sugars 8g

Protein 1g2%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.