Crunchy Ginger Snaps (Similar to Arnotts Gingernut)

Snappy, crunchy, golden brown ginger cookies perfect for dunking. Easy, and very delicious. Because I use Aussie measurements I'll write in teaspoons to avoid international confusion : )))

• Ready In: 20 mins
• Serves: 60
• Yields: 60 biscuits

Ingredients

• 250  g butter
• 2  cups caster sugar
• 8  teaspoons golden syrup
• 2  eggs, lightly beaten
• 4  cups self raising flour
• 10  teaspoons ground ginger
• 2  teaspoons bicarbonate of soda

Directions

1. Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
2. Cream the first three ingredients in a bowl.
3. In another bowl, combine the last four ingredients.
4. Mix together til combined, but don't overmix.
5. Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
6. Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.