One day at the food court, my son came back with an ang pow. The kindly drinks auntie had given it to him over Chinese New Year because he always bought his ice lemon tea with bubbles from her. I was quite surprised at the gesture. Since I couldn’t give her an ang pow in return, I thought we could give her some goodies instead. Leafing through my trusty Big Book of Baking, which I got as a Xmas gift, I found a recipe for gingersnaps. I remember eating them as a kid, they were a rare luxury. The smell of the ginger was unusual and foreign to a child, but delicious nevertheless. They are actually a snap to make!
- 2 1/2 cups self-rising flour
- pinch of salt
- 1 cup superfine sugar
- 1 tbsp ground ginger
- 1tsp baking soda
- 1/2 cup butter plus extra for greasing
- 1/4 cup dark corn syrup
- 1 egg, lightly beaten
- 1 tsp grated orange rind
- Makes 30
Preheat the oven to 160 degrees C. Grease cookie sheet
Sift flour, salt, sugar, ground ginger and baking soda into a mixing bowl
Heat the butter and corn syrup together in a saucepan over very low heat until the butter has melted
Let the butter mixture cool slightly, then pour it onto the dry ingredients. Add the egg and orange rind and mix together thoroughly
Using your hands, shape the dough into 30 balls. Place the balls on the cookie sheet and flatten them slightly with your fingers. The cookies will expand somewhat so keep them well apart.
Bake in the preheated oven for 15-20 minutes. Transfer the cookies to a wire rack to cool and crisp.