Gingersnaps are a sort of ginger cookies, absolutely delicious, sweeter and with a completely different texture than the classic gingerbread. can decide to have a chewy or crunchy consistency, depending on how long you want to cook them.
Gingersnaps, Ingredients for 30-40 biscuits:
- 165 g butter or margarine
- 200 g caster sugar
- 1 egg
- 85 g treacle
- 250 g plain flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 100 g caster sugar for decoration
Prep: 15 mins | Cooking time: 10 to 15 mins
Preparation method
Preheat the oven to 180 C static /160 C fan/320 F/Gas mark 4.
In a medium bowl, cream together the butter and 200 g sugar until smooth.
Beat in the egg and treacle until well blended.
Combine the flour, ginger, cinnamon, bicarbonate of soda and salt; stir into the treacle mixture to form a dough.
Roll dough into not too big walnut size balls and roll the balls in the remaining sugar, if the dough is too sticky use a spoon and remember that the sugar coating will help you handling them.
Place biscuits 5 cm apart onto clean, non greased baking trays and bake, in the preheated oven, for 10 min (if you want a chewy cookie consistency) or 15 min (if you prefer them crunchier).
Allow the Ginegersnaps to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
