Ginger Snaps
Serves
10
Total Time
30mins
Calories
137
On the coldest of days, warm up with our spicy ginger cookies. Quick to make and bake - you could be enjoying them in just half an hour!
- All purpose flour
140 g (about 1 cups)
- Granulated sugar
100 g (about ½ cup)
- Ground ginger
1 tablespoon (about 6 g)
- Baking powder
6 g (about 1 ¼ teaspoons)
- Baking soda
5 g (about 1 ⅛ teaspoons)
- Salted butter
50 g (about 3 ½ tablespoons)
- Egg
1 (about 50 g)
- Molasses
10 g (about 1 ⅜ teaspoons)
INGREDIENTS
- 1. Pre-heat oven - 180°C
- 2. Line 2 clean baking sheets with parchment paper
- 3. Add all purpose flour, granulated sugar, ground ginger, baking powder and baking soda to a clean large mixing bowl
- 4. Whisk briefly until blended
- 5. Add salted butter to the large mixing bowl
- 6. Cut in with pastry blender until coarse crumbs form
- 7. Add egg and molasses to the large mixing bowl
- 8. Mix until combined
- 9. Scoop content of large mixing bowl onto 2 baking sheets
- 10. Bake - 15 min, 180°C
- 11. Leave - 5 min
- 12. Transfer onto cooling rack
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
