Guest guest Posted March 13, 1999 Report Share Posted March 13, 1999 Here is the recipe for Gingernuts I mentioned. I really don't know how well substituting light corn syrup for the golden syrup would work in these as they are quite different. The golden syrup is thick and is also often used as a spread on bread and butter......it's also delicious right out of the can! :-) It would be worth looking for the real thing as these cookies are very good. For those interested I worked out the calories to be about 68 each. * Exported from MasterCook * Gingernuts (Ginger Snaps) Recipe By : Delia Smith's Cookery Course Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces self-rising flour 1 teaspoon ground ginger -- slightly rounded 1 teaspoon baking soda 1 1/2 ounces sugar 2 ounces margarine 2 ounces golden syrup Preheat oven to 375° Sift together the flour, ginger and baking soda in a mixing bowl. Add the sugar and then lightly rub in the margarine until the mixture is crumbly. Next add the syrup and mix everything together to form a stiff paste. Divide into 16 pieces and roll each into a ball. Place them on a baking sheet (using baking parchment really helps here), leaving plenty of room between them as they will spread out quite a bit. Flatten each one with the back of a spoon. Bake just above the center of the oven for 10-15 minutes, they will spread out and have a cracked appearance. Cool on baking sheet for 10 minutes and then transfer to a rack. - - - - - - - - - - - - - - - - - - ---------- Marguerite Rodgers (Tennessee) UKMAR Quote Link to comment Share on other sites More sharing options...
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