Crunchy Ginger Snaps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
150g butter (unsalted)1 cup light brown sugar (packed)1 egg1/4 tsp salt4 tbsp molasses2 1/4 cup flour2 tsp baking soda1/2 tsp ground cloves1 tsp ground cinnamon1 tsp ground ginger
1. Preheat oven to 175 degrees (celsius)
2.Cream butter and sugar until light and fluffy
3. Add the egg, salt and molasses and mix these into the above until they are well combined.
4. In a separate bowl, sift together flour, baking soda, ground cloves, cinnamon and ginger.
5. Slowly combine dry and wet ingredients, combine well.
For thin biscuits:
6. Line a bread tin with cling wrap and mould dough inside, cover and refrigerate for a few hours or overnight.
7. Slice dough and bake for 12-15 minutes.
For moist biscuits:
6. Shape dough into balls about ping-pong ball sized. Place balls on greaseproof paper and bake for 12-15 minutes.
Serving Size: makes 40-50 snaps; 20-30 round moist cookies
Number of Servings: 50
Recipe submitted by SparkPeople user TARANTIST.
2.Cream butter and sugar until light and fluffy
3. Add the egg, salt and molasses and mix these into the above until they are well combined.
4. In a separate bowl, sift together flour, baking soda, ground cloves, cinnamon and ginger.
5. Slowly combine dry and wet ingredients, combine well.
For thin biscuits:
6. Line a bread tin with cling wrap and mould dough inside, cover and refrigerate for a few hours or overnight.
7. Slice dough and bake for 12-15 minutes.
For moist biscuits:
6. Shape dough into balls about ping-pong ball sized. Place balls on greaseproof paper and bake for 12-15 minutes.
Serving Size: makes 40-50 snaps; 20-30 round moist cookies
Number of Servings: 50
Recipe submitted by SparkPeople user TARANTIST.
Nutritional Info Amount Per Serving
- Calories: 70.3
- Total Fat: 2.8 g
- Cholesterol: 10.6 mg
- Sodium: 128.1 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
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