Name: Ginger Snaps
Prep time: 20 min
Cook time: 15 min
Yield: 36
Ingredients: 150g butter (+ 50g additional butter if mixture is crumbly); 6 Tbsp Chelsea Golden Syrup; 3½ cups flour; 1 tsp baking soda; 1 Tbsp ground ginger; 1 ¼ cups Chelsea White Sugar; 1 egg, beaten

Biscuits

Ginger Snaps

3.6

Preparation

20 mins

Bake

15 mins

Difficulty

Easy

Servings

Gingery, crunchy, golden syrup morsels! Break out the teacups for a spot of dunking!

Biscuits

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Ingredients
Method

Ingredients

150g butter (+ 50g additional butter if mixture is crumbly)
6 Tbsp Chelsea Golden Syrup
3½ cups flour
1 tsp baking soda
1 Tbsp ground ginger
1 ¼ cups Chelsea White Sugar
1 egg, beaten

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

details

White Sugar

The uniform size of the...

details

Reviews

8

What did you think of this recipe?

Katrina

I think is very good, and some of your receipes are very good to fellow cause i don't know how to bake so its easy for me to do 1 step at a time.

Lee

Followed the recipe totally and these were terrible. Dry and tasteless. Wish I had read the other reviews first!

Wellington biscuit fan

These are lovely biscuits. I used about 1/2 cup less flour and I thought they were not too crumbly.

Ang

Not worth the effort but ate them all anyway.

Liz

Great recipe, I too add fresh crushed ginger for that extra zing. Watch how much flour you use, weigh the flour, I cup of flour is 125g, so use about 410g flour.

Anne-Marie

A very nice, plain biscuit. Ideal for dunking in a cup of tea. I had to add an extra 50g of melted butter to the the mixture because it was too crumbly and would not hold together.Because I love ginger I added a tablespoon of finely-chopped crystallised ginger to the mixture to make it really gingery.

Holly

I think they've adjusted the recipe based on feedback from other reviews. It's July 2020 and I've followed the recipe exactly. We now make these almost weekly. Deliciously chewy, great depth of flavour, perfect with a cuppa or in the lunchbox.

Archie

We didn't like the biscuits so we changed the recipe. We added an extra 50g of butter, 1 egg, and 50g more sugar so make the biscuits sweeter, and more chewy. Using our recipe we found them to be very delicious as a hearty afternoon tea snack with any drink. Great consistency as they crunchy on the outside and chewy on the inside as we only cooked them for 8-10 mins. They are ideal for the whole family, as it was gobbled down by our extended family. Hope to make these again and improve the recipe once again.

Method

Preheat oven to 180°C. : Measure butter and Chelsea Golden Syrup into a saucepan. Heat until almost boiling. Remove from heat.

Sift flour, baking soda and ginger into large mixing bowl and stir in Chelsea White Sugar.

Make a well in the centre, pour in the beaten egg first, then the melted butter and syrup, mix to combine. Put aside to cool.

Form into walnut sized balls. Gently press balls flat with a fork, place on cold, lightly greased oven trays. Allow room for a little spreading.

Bake for approx. 15-20 minutes until biscuits are deep golden brown.

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

details

White Sugar

The uniform size of the...

details

Reviews

8

What did you think of this recipe?

Katrina

I think is very good, and some of your receipes are very good to fellow cause i don't know how to bake so its easy for me to do 1 step at a time.

Lee

Followed the recipe totally and these were terrible. Dry and tasteless. Wish I had read the other reviews first!

Wellington biscuit fan

These are lovely biscuits. I used about 1/2 cup less flour and I thought they were not too crumbly.

Ang

Not worth the effort but ate them all anyway.

Liz

Great recipe, I too add fresh crushed ginger for that extra zing. Watch how much flour you use, weigh the flour, I cup of flour is 125g, so use about 410g flour.

Anne-Marie

Holly

Archie

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Ginger Snaps

Ingredients

Chelsea Products in Recipe

Reviews 8

What did you think of this recipe?

Method

Chelsea Products in Recipe

Reviews 8

What did you think of this recipe?

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Reviews

8

Reviews

8