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Ginger snap biscuits
Ginger snap biscuits
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Festive ginger snap biscuits with a perfect blend of sugar and spice.
Ingredients:
  • 375g self-raising flour
  • 4.00 gm baking powder
  • 7.50 gm ground ginger
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 180g butter
  • 200g brown sugar
  • 60ml treacle
  • 1 egg, lightly whisked
  • 110g demerara sugar
Instructions:
  • Preheat your oven to 180°C and prepare two baking trays by lining them with baking paper.
  • In a large bowl, mix together the flour, baking powder, ginger, cinnamon, cardamom, and cloves.
  • In a small saucepan over low heat, melt the butter with sugar and treacle until smooth, stirring constantly for about 3 minutes. Remove from heat and let it cool for 5 minutes. Mix this with flour and egg until well combined. Chill the mixture in the fridge for 2 hours until firm, covered with plastic wrap.
  • Spread the demerara sugar on a large plate. Roll tablespoons of dough into balls, coat with sugar, then flatten into 4cm discs on lined trays. Bake in a preheated oven, swapping trays halfway, for 12-15 minutes until golden brown. Let cool completely on trays before serving.

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