2. Ginger Biscuits

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

These are a modern version of F. Marian McNeill’s 1929 recipe for ‘Snaps’. Her recipe is made with flour, butter, sugar, ground ginger and syrup or treacle. Once they are nearly done she advises brushing with a syrup of sugar and water to give a glaze. I have cut down the amount of sugar and syrup used, as the old recipe must have been inordinately sweet with an astonishing twelve ounces of sugar and four ounces of syrup. They are not as crisp as the old recipe since – than