Mini Marbled Snaps
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,176.9
- Total Fat: 145.9 g
- Cholesterol: 366.0 mg
- Sodium: 1,017.2 mg
- Total Carbs: 465.6 g
- Dietary Fiber: 40.3 g
- Protein: 43.9 g
View full nutritional breakdown of Mini Marbled Snaps calories by ingredient
Introduction
This was my attempt to recreate the ShaSha Baking company's "Sweet Karma" Snaps, which I haven't been able to find in a long time! Be careful when "marbling" the dough - you don't want to take it too far because then the whole thing turns into one colour. This makes about 330 miniature heart or circle-shaped cookies, which is good because they're a hit! Unfortunately Spark only ;ets me calculate to 255, so I've left it at 1 and you can divide for your batch's yield. This was my attempt to recreate the ShaSha Baking company's "Sweet Karma" Snaps, which I haven't been able to find in a long time! Be careful when "marbling" the dough - you don't want to take it too far because then the whole thing turns into one colour. This makes about 330 miniature heart or circle-shaped cookies, which is good because they're a hit! Unfortunately Spark only ;ets me calculate to 255, so I've left it at 1 and you can divide for your batch's yield.Number of Servings: 1
Ingredients
-
3/4 cup salted butter
3/4 cup sugar
2 tbsp fancy molasses
1/4 cup honey
2 ½ cups spelt flour
1 ½ tsp ground ginger
½ tsp cinnamon
½ tsp cloves
½ tsp nutmeg
3 tbsp dark cocoa powder
1 tbsp water
Directions
Combine butter, sugar, molasses and honey in a saucepan and melt together, stirring to prevent burning. Remove from heat.
Stir in the flour and divide dough into two separate bowls.
To one bowl of dough, stir in ginger, cinnamon, cloves and nutmeg, stirring well to combine. To the other bowl add the cocoa powder and water, mixing well to combine.
Cover dough in plastic wrap and chill 2 hours.
Line baking sheets with parchment paper.
On a plastic-lined countertop, roll out a third of one portion of the dough to about 1/4" thickness.
On another floured surface, roll out 1/3 of the other portion of dough to 1/4" thickness.
Transfer the dough on the plastic wrap to the top of the other dough and press lightly to adhere the two sheets.
Gently gather the doughs into a ball and re-roll into a 1/4", marbled-looking sheet (you may have to lightly knead it to marble, don't do it too much!)
Cut out cookies using a miniature cookie cutter or fondant cutter. Chill 30 minutes.
Repeat rolling/marbling/cutting/chilling process for the remaining dough (doing three batches ensures it stays cold and won't require as much re-rolling).
Preheat oven to 300F.
Bake for 12 minutes. Cool on the sheets, set on a cooling rack, for 30 minutes before transfering the parchment to the racks and cooling completely.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in the flour and divide dough into two separate bowls.
To one bowl of dough, stir in ginger, cinnamon, cloves and nutmeg, stirring well to combine. To the other bowl add the cocoa powder and water, mixing well to combine.
Cover dough in plastic wrap and chill 2 hours.
Line baking sheets with parchment paper.
On a plastic-lined countertop, roll out a third of one portion of the dough to about 1/4" thickness.
On another floured surface, roll out 1/3 of the other portion of dough to 1/4" thickness.
Transfer the dough on the plastic wrap to the top of the other dough and press lightly to adhere the two sheets.
Gently gather the doughs into a ball and re-roll into a 1/4", marbled-looking sheet (you may have to lightly knead it to marble, don't do it too much!)
Cut out cookies using a miniature cookie cutter or fondant cutter. Chill 30 minutes.
Repeat rolling/marbling/cutting/chilling process for the remaining dough (doing three batches ensures it stays cold and won't require as much re-rolling).
Preheat oven to 300F.
Bake for 12 minutes. Cool on the sheets, set on a cooling rack, for 30 minutes before transfering the parchment to the racks and cooling completely.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.