The last couple of months I had to skip Tina’s Fantastic Bake Along, but this time I made sure I won’t miss it!
I was very excited to see one of the Mary Berry’s recipes on the menu 😊. The recipe was suggested by Rebecca@Twinklehook.
I’m not big on baking cookies… Last time I tried they came out flat and completely deformed. So first I google some tips and tricks on how to fix that.
After that it was time to start baking.
Mary Berry’s Ginger Snaps
- 60g butter plus extra for greasing
- 90g golden syrup
- 125g self raising flour
- 2tsp ground ginger
- 1tsp ground cinnamon
- 1/2 tsp bicarb soda
- 1tbsp caster sugar
- Grease baking trays
- Combine butter, golden syrup in a small sauce pan and heat until melted. Leave to cool slightly.
- Sift flour, spices and bicarb into bowl. Stir in sugar, add the cooled syrup mix and stir to make a soft but not sticky dough.
- Roll dough into balls of the size of walnuts and Place well apart on baking tray, flatten the balls slightly.
- Bake in preheated oven 190 degrees for about 15 minutes.
Well and right at ingredients I spotted a “problem”. I know Britons are big fans of Golden syrup, but in the rest of Europe, it is not such a common thing. I did have in the house some dutch sugar syrup, but that one is thicker, darker and has somewhat rougher, saltier taste. I’ve never had golden syrup before, so I completely trust google in that.
On youtube there are videos on how to make it yourself. you basically caramelise some sugar, add boiling water and loads more sugar, add some lemon to stop sugar from caramelising further, and let it simmer…. I always mess up when making caramel, so I just used the dutch syrup, heated it up, added some water and extra sugar, and the lemon, and hoped it was good. Well it wasn’t exactly golden syrup, it was bit darker. I also added too much lemon, and you could taste it, but according to my partner, it was close enough and the aftertaste was the same. And he grew up on that stuff, so he should know.
After the syrup cooled down, I started to make dough, following the recipe.
I had to add bit more flour, as the dough kept being sticky. After I had the right consistency, I rolled up 14 equal balls, put them in a tray and showed them in freezer for couple of hours….
This is a trick I read online. Butter has low melting point, so the cookies, when baked, don’t hold shape well. If you cool the dough before baking, the butter won’t melt so quickly…
As you can see the trick worked… Maybe little bit too well 😀
I baked the cookies on 180degrees, for 15 minutes. They turned bit harder on the outside and nice and soft on the inside….
The first cookie I tried, I wasn’t sure how I like it. It had a very strong gingery aftertaste and the inside was bit dry. After second cookie, the taste was bit less noticeable and well after 3rd cookie, I had to put them away, or I would eat them all in one sitting… 😁