Robyn's famous ginger snaps
These ginger snaps first came to our attention when Amanda from Indulge first used them as part of her Sunday Soiree event. She tells us they are her mum Robyn's recipe with a few tweaks and they are so delicious we had to share. Made all the more special with the use of our ground ginger for that real gingery zing.
1 ½ cups brown sugar
½ cup Bundaberg treacle (substitute with golden syrup if not available)
2 cups plain flour
½ tbs Bunda Ginga ground ginger
2 tsp cinnamon
Preheat oven to 140 degrees. Grease and line a baking sheet.
Combine butter and sugar until pale and creamy fold through treacle and other dry ingredients ensuring the mixture is well mixed together.
Use an ice-cream scoop for consistency in sizing and place onto baking paper and cook between 20 to 30 minutes or until golden.
Let cool and they will go very crispy, if you want them a bit heavier add a bit more flour.