Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

25 ea Golden syrup 225 ea Plain flour
50 ea Icing sugar 1/2 ts Ground ginger
25 ea Butter

MIX all ingredients to form a dough. Do not overmix. Chill in
refrigerator. On a baking sheet spread with canola or non-stick, dot
teaspoon-size balls 8-10cm apart. Bake at 280deg C for 4-5mins until
melted, brown and bubbly. Remove from oven. Cool until sticky but
pliable and remove with a spatula and form to cool and crisp over a
rolling pin or roll around a wooden spoon handle. (Makes about 12).
To serve on a pool of chocolate sauce, place a wedge - or slice of
parfait and a ginger snap on a rosette of whipped cream.

Submitted By SHERREE JOHANSSON On 11-27-95

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