Ginger Snaps

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Ginger Snaps Salwaa Smith - Cape Malay Cooking & Other Delights  Ingredients:  2 cups cake flour  1 cup soft brown sugar  ½ tsp bicarbonate of soda  1 tsp fine cinnamon  2 tsp fine dry ginger powder  125g softened butter  1 large egg  3 tsp golden syrup #capemalaycooking  Method:  Preheat the oven to 170 degrees Celsius.   Melt the butter, and mix in the beaten egg and golden syrup. (margarine can be used instead of the butter, but they do lose some of the melt in the mouth quality).   Mix together the dry ingredients, and then add the butter/egg mix. Make sure these mix thoroughly, it should be a soft but firm consistency  Shape the dough into small balls roughly 2cm across.   Place WELL APPART on a thoroughly greased tray or line the baking tray with greaseproof paper and bake for 20-25 minutes.   Loosen the biscuits gently and leave to cool completely on the tray. Makes 30 biscuits.  ©Cape Malay Cooking & Other Delights


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