banner image

Orangy Gingersnaps


350g Shipton Mill organic self raising flour

pinch of salt

200g golden caster sugar

1 tablespoon ground ginger

1 teaspoon bicarbonate of soda

125g butter

75g golden syrup

1 egg, beaten lightly

rind of one orange (unwaxed)


Preheat oven to 160°C (140°C fan). Lightly grease several baking trays.

Sift together the flour. salt, sugar, ginger and bicarbonate of soda into a large mixing bowl.

Gently heat the butter and golden syrup together in a saucepan until butter has melted.

Remove the pan from the heat and leave to cool slightly.

Pour melted ingredients over dry ingredients.

Add the egg and orange rind, and mix to form a firm dough.

Divide the dough into 30 pieces and roll into balls.

Evenly space the balls on the baking trays allowing room for them to spread during cooking. Flatten slightly with fingers.

Bake in the oven for 15-20 minutes or until golden in colour.

Cool completely on a wire rack before storing in an airtight container.