1. Carol's country style cooking
Gingerbread Snaps

2. Tools

Large heavy based saucepan

Wooden spoon

Glass bowl

Cup measures

Heated Oven 180c

Teaspoon

Large slice tray aluminium foil greased

3. Ingredients

1 cup Golden Syrup

I/2 Cup butter

½ cup raw castor sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon Bicarbonate soda dissolved in 1
dessertspoon water

4 cups plain flour

4. Method

On top of stove place heavy saucepan and add the first 5 ingredients

Melt together stirring until sugar dissolved

Take off heat cool 2 mins

Add the dissolved soda into the saucepan stir

Leave for 5 minutes

Turn oven on to 180c

Mix in flour 2 cups at a time stir well

Take out the mixture from the pan and knead slightly, roll out cut into
shapes place on tray in oven cook 10-15mins golden brown in colour
remove while still hot and cool on wire rack serve iced or plain.. makes
aprox 50 cookies

You can freeze half the cookie dough aprox 2 months in the freezer

5. Gingerbread Frosting

1 egg white whisked

2 cups pure icing sugar

½ teas white vinegar

Mix together pipe over the bake Gingerbread
cookies add chopped crystallize Ginger to top of
frosting

6. Gingerbread Frosting

1 egg white whisked

2 cups pure icing sugar

½ teas white vinegar

Mix together pipe over the bake Gingerbread
cookies add chopped crystallize Ginger to top of
frosting