Cub Scouts Ginger Snap Biscuits

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Our thanks to Tim Bishop, who made these biscuits over a Zoom call with members of the 1st Bookham Ash Pack, during November lockdown. 

We’re sorry it’s taken so long to get the delicious recipe up on the website.

Makes 30 biscuits

  • Large mixing bowl
  • Saucepan
  • Wooden Spoon to mix
  • Scales & measures/teaspoon & tablespoon
  • Sieve
  • Baking tray x 2
  • Greaseproof / parchment / silicone sheets
  • Wire rack for cooling
  • 350g self raising flour
  • Pinch salt
  • 200g caster sugar
  • 1 tablespoon ground ginger (this only gives a hint of ginger, so I use 2 tbsp )
  • 1 teaspoon bicarbonate of soda
  • 125g butter (preferably unsalted, but not critical)
  • 75g golden syrup
  • 1 egg
  • 1 orange for zesting.
  • Turn on and pre-heat oven to 160 degrees C
  • Put butter and golden syrup in a pan to melt over the lowest heat (do not boil- just warm)
  • Sieve dry ingredients (bicarb, flour, ginger ,sugar) into a large mixing bowl
  • Check how the melting butter is doing, if nearly there take of the heat to finish with the residual heat in the pan
  • Beat one egg in a small bowl
  • Zest orange with grater then add to the beaten egg
  • Make a well in the dry ingredients and pour in warm melted butter and syrup mixture and then egg & orange mixture and stir with wooden spoon.
  • Oil hands with a drop of cooking oil and squish ingredients together until it forms a smooth dough, roll it around the mixing bowl to pick up all the ingredients
  • Pinch out some dough and roll between palms into small balls and place onto trays. 15 per tray. Flatten top lightly with your fingers.
  • Put in top shelves of oven, bake for 15 minutes for soft, 20 minutes for crisp and somewhere inbetween for a crisp outer and a soft centre.
  • Cool on a wire rack and enjoy!
  • Place uneaten biscuits in an air tight container.
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