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Ginger Snaps with spelt flour

One of my favourite classic English biscuits, ideal for dunking into tea or coffee and super quick and easy to make. ¬†This version uses wholemeal spelt flour and my children didn’t notice – result

For approximately 16-18 biscuits

50g butter
50g light muscovado sugar
50g golden syrup
110g wholemeal spelt flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground ginger

  1. Preheat the oven to 180c/gas 4/ AGA roasting oven third set of runners.
  2. Place the butter, sugar and syrup in a saucepan over a low heat and stir until melted.
  3. Mix together the flour, bicarbonate of soda and ginger, pour in the melted ingredients and stir to form a dough.
  4. Place teaspoonfuls of mixture on a greased and lined baking tray, making sure they have plenty of room to spread, you will probably only get 9-12 biscuits on one tray.
  5. Bake for 8-12 minutes until deep golden brown (AGA 6-7 minutes), leave on the tray for 15-20 minutes until cool and hardened then transfer to a cooling rack to crisp up.