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