Ginger snaps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | eaches | Golden syrup |
| 50 | eaches | Icing sugar |
| 25 | eaches | Butter |
| 225 | eaches | Plain flour |
| ½ | teaspoon | Ground ginger |
Directions
MIX all ingredients to form a dough. Do not overmix. Chill in refrigerator. On a baking sheet spread with canola or non-stick, dot teaspoon-size balls 8-10cm apart. Bake at 280deg C for 4-5mins until melted, brown and bubbly. Remove from oven. Cool until sticky but pliable and remove with a spatula and form to cool and crisp over a rolling pin or roll around a wooden spoon handle. (Makes about 12).
To serve on a pool of chocolate sauce, place a wedge - or slice of parfait and a ginger snap on a rosette of whipped cream.
Submitted By SHERREE JOHANSSON On 11-27-95