Ginger snaps Recipe

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  • Vegetarian

makes:

60

Skill:

easy

Cost:

cheap

Spice:

Mild

Total Time:

00:32

Prep:

00:20

Cooking:

00:12
(may need an extra 3 mins)

You’ll love these delicious ginger snaps and they’ll go perfectly with your afternoon cuppa. And if you’re feeling adventurous, why not make them into ginger creams?

Ingredients

  • Unsalted butter 75g (3oz)
  • Soft dark brown sugar 75g (3oz)
  • Clear honey 75g (3oz)
  • Black treacle 50g (2oz)
  • Self-raising flour 225g (8oz)
  • Bicarbonate of soda 1 tsp
  • Ground ginger 1 tsp
  • Ground cinnamon 1 tsp
  • Crystallised stem ginger 50g (2oz), roughly chopped

Method

  • Preheat oven to 180ºC/350ºF/ gas 4. Using non-stick baking foil, line 2-3 large baking trays. Place butter, sugar, honey and treacle into a large saucepan and stir over a moderate heat until melted and smooth.

  • Sift flour, bicarbonate of soda, ginger and cinnamon into saucepan, add chopped ginger, mix well and then allow mixture to cool slightly.

  • Using a teaspoon, take a slightly rounded spoonful of biscuit mixture, roll it into a smooth ball and place it on a baking tray.

  • Repeat, spacing balls well apart, until mixture is used up (can be baked in several batches). Bake biscuits for 12-15 minutes until browned.

  • Remove from oven and leave to cool a little before transferring onto wire racks to cool completely. Store your ginger snaps in an airtight container.

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More Recipe Ideas

Top Tip

Turn these ginger snaps into ginger creams with some buttercream icing sandwiched between two biscuits