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