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Ginger Snaps Cookie

ingredients

makes 56
1 3/4 cup (200 g) self raising (self rising) flour
a pinch of salt
1 tsp ground ginger
1/2 cup (90 g) soft brown sugar
75 g margarine
100 g golden syrup (substitute light corn syrup)
1 egg
fat for greasing

method

1. Heat the oven to warm, 160°C, gas mark 3. Sift together the flour, salt, ginger, and sugar.

2. Melt the margarine and syrup in a medium sized saucepan.

3. Beat the egg until liquid.

4. When the fat has melted, add the dry ingredients and egg alternately and beat until smooth and thick.

5. Using 2 teaspoons, place rounds of mixture on to well greased baking sheets, spaced well apart to allow the mixture to spread.

6. Bake for 15 minutes.

7. Leave on the sheets for a few moments, and finish cooling on a wire rack.

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