Ginger Snaps #2 recipe
information
Preparation time 25 minutes,
Cooking time 8 - 10 minutes,
Oven temperature 190C, 375 F, gas 5,
Calories 130 per ginger snap
ingredients
50 g (2 oz) butter or margarine
2 tablespoons syrup
50 g (2 oz) soft brown sugar
50 g (2 oz) plain flour
1 teaspoon ground ginger
2 tablespoons syrup
50 g (2 oz) soft brown sugar
50 g (2 oz) plain flour
1 teaspoon ground ginger
For the filling
150 ml (1/4 pint) double or whipping cream
chopped stem ginger and angelica to decorate
chopped stem ginger and angelica to decorate
method
1. Grease as many wooden spoon handles as possible.
2. Thoroughly grease two baking trays. Melt the butter or margarine, syrup and sugar over a low heat, then stir in the flour and ginger.
3. Drop teaspoonsful of the mixture well apart on a baking tray to allow room for spreading.
4. Cook in a moderately hot oven for 8 - 10 minutes, then leave the biscuits to cool for a few seconds. Use a palette knife to lift them off very carefully, then roll around the wooden spoon handles with the top of the biscuit on the outside. Hold in position for a few minutes until set.
5. Slip the biscuits from the handles and place on a wire rack to cool. Bake the biscuits in batches. If they set too quickly return them to the oven to melt for a few seconds.
6. Whip the cream until thick and use to fill the ginger snaps. Decorate with stem ginger and angelica.
Cook's Tip
To make cups to hold ice cream or sorbet, mould hot biscuits over oiled oranges and leave to cool.
2. Thoroughly grease two baking trays. Melt the butter or margarine, syrup and sugar over a low heat, then stir in the flour and ginger.
3. Drop teaspoonsful of the mixture well apart on a baking tray to allow room for spreading.
4. Cook in a moderately hot oven for 8 - 10 minutes, then leave the biscuits to cool for a few seconds. Use a palette knife to lift them off very carefully, then roll around the wooden spoon handles with the top of the biscuit on the outside. Hold in position for a few minutes until set.
5. Slip the biscuits from the handles and place on a wire rack to cool. Bake the biscuits in batches. If they set too quickly return them to the oven to melt for a few seconds.
6. Whip the cream until thick and use to fill the ginger snaps. Decorate with stem ginger and angelica.
Cook's Tip
To make cups to hold ice cream or sorbet, mould hot biscuits over oiled oranges and leave to cool.
serving amount
makes 12
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