On Fridays, I take my younger daughter (M) and baby son (T) to a local toddler group. It is a very popular toddler group that attracts children from many neighbouring villages. It is well organised, has interesting and well-looked after toys and takes place in warm, carpeted church rooms. However, I suspect that its popularity is largely determined by the wonderful selection of home-baked treats that appear for the adults during the children’s snack-time. Cakes, muffins, flapjack, shortbread … all made for us each week by two or three of the Mums who run the group.

Last Friday, platefuls of gingersnaps were passed around. I’d forgotten how much M loves these biscuits. She not only ate mine but managed to sneak at least two more from the plate.

In the afternoon, it was cold and drizzling. What better to do than bake our own gingersnaps?

Gingersnaps

12 oz self-raising flour
7 oz golden castor sugar
pinch salt
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
4 oz butter
1/3 cup Golden syrup
1 egg, beaten

Pre-heat the oven to 170 degrees C.

Sift together the flour, sugar, salt, ginger and bicarbonate of soda.

Melt the butter and Golden syrup together in a pan over low heat until runny. Leave to cool slightly, then add to the dry mixture.

Add the egg and stir well to combine.

Form the dough into walnut-sized round balls and place at wide intervals on an ungreased baking tray.

Bake in pre-heated oven for 10 to 15 minutes for chewy centres, or 15 to 20 minutes for crunchier centres. Let cool slightly on tray before transferring to a wire rack.