Name: Ginger Snap
Yield: Makes 12 Large to 24 Small
Cuisine: British
Ingredients: 4 tablespoons golden syrup; 1 teaspoon bicarbonate of soda; 50 g (2 oz) fine oatmeal; 300 g (11 oz) plain flour, extra for rolling; 1 egg; 170 g (6 oz) soft brown sugar; 100 g (3½ oz) butter; 2 teaspoons ground ginger

Preparation info

Makes
12
Large

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

I have a love-hate relationship with these little biscuits: I love the flavour of them, they are almost savoury, and the strength and pepperiness of the ginger is brilliant; the reason I hate them is simply the name – being a redhead, as a kid more people called me ginger snap than Gary. Ironically, now it’s Garibaldi I get called!