Catherine Brown

Parlies

Ginger Snaps

Preparation info
  • Yield:

    25-30

    biscuits
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

A teatime biscuit.

Ingredients

  • 150 g (5½ oz) plain flour
  • 25 g (1

Method

Preheat the oven to 350°F/180°C/Gas 4.

Lightly oil two baking sheets.

Mixing and Baking

Sieve flours, soda and ginger into a bowl. Add the fat, sugar and syrup. Beat till smooth. Add the egg and mix till smooth. Let the mixture rest