Ginger Snaps Recipe

Ginger Snaps Recipe

Ingredients: Makes about 30

100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp ground ginger
5 ml/1 tsp ground mace
50 g/2 oz unsalted (sweet) butter, diced, plus extra for greasing
40 g/1 oz/3 tbsp caster (superfine) sugar
15 ml/1 tbsp black treacle (molasses)

Milk, to mix


Sift the flour, ginger and mace into a bowl. Rub in the butter and stir in the sugar. Warm the treacle with 15 ml/1 tbsp milk and stir in, adding enough extra milk to form a stiff dough. Knead gently on a lightly floured surface. Roll out thinly and cut into 30 rounds, using a 5 cm/2 in cutter. Transfer to greased baking (cookie) sheets and bake in a preheated oven at 180C/350F/gas mark 4 for about 10 minutes until golden brown. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.

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