Sick of breaking your teeth on store brought Ginger Snaps? Whether you prefer soft or crispy biscuits, you will love this recipe which has been passed down the family since 1890. It has truly withstood the test of time… and teeth!
2 x cups (240g) plain flour
1 x tablespoon ground ginger
2 x teaspoons baking soda
1 x teaspoon cinnamon
1/2 teaspoon salt
3/4 cup (170g) butter
1 cup (200g) white sugar
1/4 cup (80g) molasses*
1. Preheat oven to 180C/ 350F. Sift the flour, baking soda, ginger, cinnamon and salt into a bowl and stir to combine.
2. In a separate bowl, use an electric mixer to beat butter and sugar until creamy, followed by the egg and the molasses.
3. Gradually sift the dry mix into the wet mix and use a wooden spoon to combine after each addition, until a soft dough has formed.
4. Using a cookie scoop (or teaspoon) roll balls approximately 1-inch in diameter, sprinkle liberally with cinnamon sugar and place on a lined baking tray. Be sure to leave enough space for the biscuits to spread.
5. If you like soft biscuits bake, for 10 minutes. If you like crisp edges and chewy centres, bake for 14 minutes. If you like crispy biscuits, bake for 16 minutes. Be sure to keep an eye on them so they don’t burn.
* Molasses has a robust, sweet and earthy flavour which pairs well with the spiciness of ginger and gives the biscuits their distinct golden colour. It is commonly found in the USA, but if you can’t find it try substituting for Treacle or Golden Syrup.
If you substitute for Golden Syrup I recommended using 1/2 cup brown sugar and 1/2 cup white sugar to give the biscuits a richer flavour.