Kiri's Dunking Ginger Snaps (Like Arnotts)

Crunchy, sweet, snappy, perfect for dunking! The secret is to cook til they are golden all over, not just around the edges. Remember, our aussie tablespoon is 20g against the US 15g. You could try molasses instead of golden syrup if that's all you've got. I grease my trays because the lining paper here is bad, but if you have quality baking paper, it should be fine. Metric cups used.

• Ready In: 25 mins
• Serves: 80
• Yields: 80 ginger snaps

Ingredients

• 250  g butter
• 2  cups caster sugar
• 2  tablespoons golden syrup
• 2  eggs
• 4  cups self raising flour
• 10  teaspoons powdered ginger
• 2  teaspoons bicarbonate of soda
• 1  cup candied ginger (optional)

Directions

1. Preheat oven 180C (350F) or 170C for gas/fan forced.
2. Cream the butter, sugar and golden syrup.
3. In separate bowl combine eggs, flour, powdered ginger and soda.
4. Combine the two mixtures thoroughly. Don't overmix.
5. Put teaspoonfuls on prepared trays. Top with candied ginger if preferred.
6. Bake 10 mins, until golden brown all over.
7. Cool on trays for 2 mins til stiff, then lift to cooling racks. When completely cold, store in airtight container.
8. If they don't feel snappy enough or are not completely golden brown, return them to the oven for a couple of minutes til done. One soft biscuit in the container will make the whole batch go soft.