English Snaps

These classic English Snaps are a delightful treat that combines the comforting warmth of spices with the richness of golden syrup. Thin, crispy, and utterly addictive, these sweet biscuits are perfect for dunking in tea or enjoying on their own as a sweet indulgence.

Ingredients

• 250g plain flour
• 150g unsalted butter, softened
• 150g granulated sugar
• 2 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 250g golden syrup

Instructions

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or a silicone mat.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.

In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Wrap the dough in clingfilm and refrigerate for 30 minutes. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut into strips about 1 inch wide and 6 inches long.

Place the strips on the prepared baking tray, leaving about 1 inch of space between each snap. Bake for 10-12 minutes or until lightly golden.

Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

To make the snaps extra crispy, place them in a single layer on the baking tray and bake for an additional 5-7 minutes, or until golden brown. Melt the golden syrup in a small saucepan over low heat.

Once melted, brush the syrup evenly over the warm snaps.

Notes

Make sure to have all the ingredients at room temperature, especially the butter, to ensure it creams well with the sugar.

Don’t overmix the dough, as it can lead to tough snaps.

If you find the dough too sticky, refrigerate it for another 10-15 minutes.

When rolling out the dough, try to keep it even in thickness to achieve uniform baking.

Don’t overcrowd the baking tray, as it can cause the snaps to stick together.

Keep an eye on the snaps during the second baking, as they can go from perfectly toasted to burnt quickly.

For the golden syrup, make sure to melt it over low heat to prevent burning or caramelizing.

If you’re not using the snaps immediately, store them in an airtight container to maintain crispiness.

You can also prepare the dough ahead of time and refrigerate it for up to 24 hours or freeze for up to 2 months.

Nutrional Value

• Energy: 342 kcal
• Fat: 17.9g
• Saturated Fat: 10.3g
• Carbohydrates: 42.4g
• Sugars: 21.2g
• Protein: 3.4g
• Salt: 0.3g
• Fiber: 0.7g