Ginger Snaps

Preheat the oven to 180˚C. Sift together the flour, salt, ground ginger and bicarbonate of soda. Add the sugar and combine. Using your fingertips, rub in the butter. Warm the syrup and add to the flour mixture. Stir together to form a stiff dough. Divide into 30 pieces and roll into balls. Place on a lined baking tray, leaving space in between each biscuit for spreading. Press down with a fork and sprinkle with NoMU sweet rub and bake for 10 to 15 minutes or until golden brown.  Remove and allow to cool on a cooling rack. Enjoy straight away or store in an airtight container.

Makes: 30 biscuits

Tip:
For an added ginger kick you can add 2 tbsp drained and very finely diced Ginger Preserve (Recipe Mailer 47)

Ingredients

140g self-raising flour
2 grindings of NoMU Just Salt
4 tsp ground ginger
1 tsp bicarbonate of soda
90g sugar
120g butter, cut into small cubes
120g golden syrup
NoMU Sweet Rub for sprinkling