Image Credit: Andrea Gilpin

Makes: 30 Snaps | Preparation Time: 15mins | Cooking Time: 10mins | Difficulty: Easy

From the Cupboard

These ginger snap cookies are a quick and easy treat, perfect for when you fancy a quick, cosy snack on rainy Autumn days. These spicy biscuits pair deliciously with Masala Chai and you most likely already have all the ingredients in your cupboard! This particular recipe has been passed on from friend to friend with very little variation.

Follow the steps below to create your own:


Preheat to 165ºC (Gas Mark 4)

What you’ll need:

Self Raising Flour – 115g (4oz)
Granulated Sugar – 40g (1.5oz)
Ground Ginger – 1 Tablespoon
Bicarbonate of Soda – 1 Teaspoon
Unsalted Butter – 55g (2oz)
Golden Syrup – 2 Tablespoons

How to Make:

  • Sieve together flour, bicarbonate of soda and ginger into a mixing bowl
  • Add the sugar and rub in the butter by hand until it creates a crumb base
  • Pour in the golden syrup and knead by hand into a dough
  • Pinch then roll into balls approximately 2cm³ and place on a baking tray
  • Flatten into discs using a fork, leaving enough room between cookies to allow for spreading
  • Bake for 10mins
  • When they start to brown on top, remove and place on a wire rack to cool

That’s it! These super easy ginger snaps are quick, easy and a delicious treat for friends and little ones.

Happy Baking!