Ginger snaps (MC's recipe)

Here is the original Be Ro recipe for ginger snaps, comments in italics update from the 1970s to the 21st century:

225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)


I also add some chopped crystallised ginger and add a cheeky little bit on top.



1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease some baking trays.
2 Mix together the dry ingredients.
3 Warm the margarine and syrup. Add to the dry ingredients with the beaten egg and mix well.
4 Place teaspoons of the mixture on the baking trays and bake for about 15 minutes.
5 Remove from baking tray and cool on a wire rack.


http://www.be-ro.com/recipe/showrec18.html