Ginger Snaps

Makes approximately 60 Biscuits



250g Margarine
625ml (2½C) Huletts White Sugar
2 Extra large eggs
125ml (½C) Huletts Molasses
1250ml (5C) Cake Flour
5 ml salt
15ml (3t) Ground Ginger
15ml (3t) Baking Powder
15ml (3t) Bicarbonate of Soda
2ml (½t) Ground Cloves
2ml (½t) Grated Nutmeg



  1. Beat margarine and sugar together.
  2. Add eggs, beating well until light and fluffy. Mix in molasses
  3. Sift dry ingredients together; add to egg mixture, mix until a soft dough is formed.
  4. Roll the dough into small balls and place on a greased baking tray - leave enough room between the biscuits, flatten with the underside of a glass.
  5. Bake in preheated oven at 180ºC for 12 - 15 minutes.
  6. Leave the biscuits to cool for a few minutes on the baking tray then transfer onto a metal rack.