Ice Cream Recipes - Ginger Snaps (Cialde Di Zenzero)

Ingredients

• 125 g/4 oz butter

• 100 g/3 1/2 oz plain flour

• 2 teaspoons powdered ginger

• 225 g/8 oz caster sugar

• 100 g/3 1/2 oz golden syrup

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Method:

1. Using an electric mixer, mix the butter, flour and ginger until evenly blended. Weigh the sugar and weigh the golden syrup on top of the sugar: this way you do not lose any of the syrup.

2. Pour the sugar and syrup into the butter and flour mixture and beat together. Pour the sticky paste on to a piece of cling film and wrap. Leave the mixture to set in the refrigerator for at least 1 hour.

3. Preheat the oven to 180°CI350°F/Gas Mark 4 and throughway grease two baking sheets.

4. Roll the mixture into walnut-sized balls. Put five at a time on to one of the baking sheets, spaced well apart, and bake for 8-10 minutes or until golden.

5. Put a second batch of biscuits into the oven when the first batch is done, but leave the first batch to cool on the baking sheet for about 5 minutes, then use a palette knife to lift the biscuits on to a wire rack and leave to cool completely.