Ginger snapdragon cookies

Melanie Neil

Melanie Neil

17th April 2017
Melanie Neil

Ginger snapdragon cookies

Delicious ginger cookies with crystallised ginger & gold leaf.


  • 200g unsalted organic butter, softened
  • 125g soft brown sugar
  • 175g golden syrup
  • 75g black treacle
  • 1 large, free range egg
  • 425g self-raising, organic flour
  • 1tsp bicarbonate of soda
  • 4-5 tsp ground ginger
  • Pinch of sea salt
  • 4 small pieces of crystallised ginger
  • A few sheets of gold leaf


Preheat oven to 180c/350F/gas mark 4 and line 2 solid baking sheets with non stick baking parchment.
Cream together the softened butter and caster sugar until light & fluffy.
Add the golden syrup, treacle & beaten egg, mix until smooth.
Sift together the dry ingredients & stir into the mixture. Add the chopped crystallised ginger and mix again until thourally combined.
Using a piping bag with a large No.17 round nozzle, place the mixture into the bag. Pipe out 16 cookies to a sheet, they will spread a little during cooking.
Bake in batches in the middle of the preheated oven for 10-12mins, or until the cookies are golden brown - the edges should be crisp & the middle still slightly soft.
Cool completely before packing...and apply to face!
Stored in an airtight container or tin, will keep for 4-5 days....if they last that long!

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