Ginger snaps were one of my favourite biscuits at school break time and thankfully for me were always the ones left as everyone opted for the classic bourbon or custard creams. However, I think these little biccys are delicious and deserve a chance in the spotlight. I adapted Delia’s recipe to make these vegan and dipped them in dark chocolate for an extra bit of yum. You can easily halve or double the recipe depending on how many you need.
Makes 25-30 (size dependent)
- 220g Self Raising Flour
- 2 tsp Ground Ginger
- 2 Level tsp Bicarbonate of Soda
- 80g Granulated Sugar
- 100g Vegan Butter (I use Naturli as it is a lot firmer than the spread versions)
- 100g Golden Syrup
- 250g Dark Chocolate
- Start by preheating the oven to 190 degrees.
- Sift the flour, ground ginger and bicarbonate of soda into a mixing bowl. Add the sugar and then the butter.
- Rub the butter between your fingers in the flour mixture until it resembles breadcrumbs.
- Add the syrup and mix together until a stiff paste forms. It might look like you will need to add more liquid but persevere as it will come together after a few mins.
- Cut the dough into quarters and then take small pieces of dough and roll into a ball. Place each ball onto a lined baking tray and lightly flatten with your fingers so that it is about 1.5cm in diameter.
- Repeat with the rest of the dough, making sure to give them lots of room on the tray as they will spread out a lot.
- Bake the biscuits in the oven for around 8-10 minutes until they are golden and have a cracked appearance on the top. Remove from the oven and leave to cool on the tray for about 10 mins and then move to a wire cooling rack. They will still be quite soft when you take them out of the oven so don’t be tempted to over cook them!
- When your biscuits are cooling, break your chocolate into a oven proof bowl and place over a simmering pan of water. Make sure the bottom of the bowl is not touching the water below.
- Once the chocolate is melted, dip the cooled biscuits in, one at a time, just so the bottom half is covered. Shake off any excess chocolate then place on the lined baking tray again until the chocolate sets.
- Once the chocolate is set dig in!