Ginger Snaps

    16 mins

    These treats are so easy to make and very tasty. Kids love them!

    135 people made this

    Serves: 36 

    • 200g (1 cup) caster sugar
    • 1 cup self-raising flour
    • 1 egg
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1/4 teaspoon salt
    • 155g butter
    • 1 teaspoon ground ginger
    • 250g (2 cups) plain flour
    • 1 teaspoon mixed spice
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 cup rice flour
    • 1 teaspoon ground cloves
    • 60 g butter
    • 1 teaspoon ground ginger
    • 1/4 cup caster sugar
    • 1 teaspoon ground cinnamon
    • 125 g golden syrup

    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. Preheat oven to 180 C.
    2. Preheat the oven to 190°C. Sift the flour, bicarbonate of soda, salt, ginger and spice into a bowl. Stir in the rice flour, rub in the butter and mix in the sugar. Warm the syrup and stir it in, then knead lightly in the bowl to form a smooth dough. Shape the dough into walnut-size balls and space well apart on greased baking trays. Bake each batch for 10–12 minutes, or until they are golden. Cool on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.
    3. Cream sugar, egg, salt and butter together. Add flour, bicarbonate of soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in extra sugar.
    4. Bake in preheated oven for 5 to 6 minutes.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (117)


    These were great! After reading the other reviews, I used softened butter instead of shortening, and used a small cookie scoop to shape them. I also rolled them in raw sugar - larger crystals with a beautiful golden color. Took them to a gathering and got rave reviews. They looked store-bought, but tasted just right, crisp without being hard and crunchy! I did have to bake them about 12 minutes on my stones.  -  14 Dec 2002  (Review from Allrecipes US | Canada)


    These were very good. The only thing that I would do differently next time is to cut back on the shortening. 3/4 C seemed to make the cookies taste a bit greasy. Perhaps 1/2 C may work.  -  17 Mar 2003  (Review from Allrecipes US | Canada)


    Yummy! I followed the instructions to make the shortening equal to butter (added 4 tbs. water) and doubled the ginger. It rolled perfectly without sticking to my hands. I wasn't sure if I'd have enough left to make cookies as I couldn't stop pinching the dough! Will definitely be making again!  -  27 Nov 2005  (Review from Allrecipes US | Canada)