Ginger snaps recipe
 A tin of these ginger snaps will see you through many afternoon cups of tea. It's a sturdy keeper of a biscuit, used by Candice in the competition to build an entire pub. For this recipe you will need a 5—6cm/2—2½in biscuit cutter, two large baking trays and a cooling rack. 130g/4⅔oz unsalted butter80g/2¾oz treacle50g/1¾oz golden syrup50g/1¾oz stem ginger in syrup, finely chopped3 tbsp syrup, from the stem ginger 1 lemon, zest only130g/4⅔oz soft light brown sugar500g/1lb 2oz plain flour2 tsp ground ginger2 tsp ground cinnamon1 tsp freshly grated nutmeg 130g/4⅔oz unsalted butter 80g/2¾oz treacle 50g/1¾oz golden syrup 50g/1¾oz stem ginger in syrup, finely chopped 3 tbsp syrup, from the stem ginger 1 lemon, zest only 130g/4⅔oz soft light brown sugar 500g/1lb 2oz plain flour 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp freshly grated nutmeg Method Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper.In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined.Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together.Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together).Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined. In a saucepan, heat the butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined. Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together. Sift the flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together. Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together. Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together). Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick. Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together). Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely. Recipe tips The biscuit dough is quite sticky so it's better to roll it out between sheets of greaseproof paper because the biscuits need to be thin to get the best texture. Otherwise, you'd have to use a lot of flour to stop it sticking, which could dilute the flavours.