Ginger Snaps

by

Drop

POSTED 2 October 2014 (LAST UPDATED 14 October 2020)

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!

recipe-image

    INGREDIENTS


  • Plain flour icon
    Plain flour

    140 g (about 1 cups)

  • Granulated sugar icon
    Granulated sugar

    100 g (about ½ cup)

  • Ground ginger icon
    Ground ginger

    1 tablespoon (about 6 g)

  • Baking powder icon
    Baking powder

    6 g (about 1 ¼ teaspoons)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    5 g (about 1 ⅛ teaspoons)

  • Salted butter icon
    Salted butter

    50 g (about 3 ½ tablespoons)

  • Egg icon
    Egg

    1 (about 50 g)

  • Molasses icon
    Molasses

    10 g (about 1 ⅜ teaspoons)

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Line 2 clean baking sheets with parchment paper
  • 3. Add plain flour, granulated sugar, ground ginger, baking powder and bicarbonate of 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

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