Ginger snaps

1 servings

Ingredients

Quantity Ingredient
25 eaches Golden syrup
50 eaches Icing sugar
25 eaches Butter
225 eaches Plain flour
½ teaspoon Ground ginger

Directions

MIX all ingredients to form a dough. Do not overmix. Chill in refrigerator. On a baking sheet spread with canola or non-stick, dot teaspoon-size balls 8-10cm apart. Bake at 280deg C for 4-5mins until melted, brown and bubbly. Remove from oven. Cool until sticky but pliable and remove with a spatula and form to cool and crisp over a rolling pin or roll around a wooden spoon handle. (Makes about 12).

To serve on a pool of chocolate sauce, place a wedge - or slice of parfait and a ginger snap on a rosette of whipped cream.

Submitted By SHERREE JOHANSSON On 11-27-95

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