Allington

Lincolnshire

Grannies Ginger Snaps

A Recipe From Allington W.I.


Contributed by: Vickie Withington.


Ingredients

1lb plain flour 5oz sugar
1tsp baking powder 2tsp heaped ginger powder – more if want more gingery
1tsp bicarbonate of soda
1 pinch of salt
6oz butter or margarine
3 Tbs, generous, golden syrup
2Tbs milk


Method

  • Combine dry ingredients, except bicarb, in a bowl and rub in fat until like breadcrumbs
  • Warm syrup and milk in a small pan until blood heat
  • Add bicarb and watch it foam
  • Mix  into dry ingredients and use sufficient for the dough to be stiff but easy to roll (and at times a drop more milk may be needed)
  • Cut off a 1/3 of the mixture, cover the rest, and roll until thickness of £1 coin and cut out 2 inch/ 6cm rounds, cut as closely together as possible as the biscuits are better when rolled minimally. Do the rest of the mixture; combining scraps and re-rolling. Makes about 40 – 50
  • Put onto greased baking tray and cook in moderate oven for about 15 minutes (gas 4, 350˚F or electric 180 ˚C or 160˚C)
  • Place on cooling rack to cool, they will become harder as they cool. If when cold they don’t ‘snap’ they can be put back into the oven for a short while.

Notes

I remember these from being a little girl and walking along the road to my Grannies and hoping that she would have made some for our visit; I think I was 4 at the time! Excellent for dunking!

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