Mmmm, ginger snaps. Sweet, spicy, and so festive – the perfect accompaniment to a chilly afternoon (or morning, if you're feeling a bit naughty). Deliciously spicy biscuits that can be cut out in a variety of shapes, perfect if you want to put these on your Christmas cookies menu this year. The uncooked dough also freezes well if you don’t want to bake it all at once. The cooked biscuits can be whizzed up into crumbs and used in other dishes as demonstrated in the following recipes.
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Ginger snaps recipe
- 225g flour
- ¼ tsp bicarbonate of soda
- 1 tsp ginger
- 1 tsp white pepper
- 110g demerara sugar
- 55g butter, cubed
- 120g golden syrup
- 50g treacle
1. Preheat the oven to 150℃. Line a good sized baking sheet with non stick baking paper or a non stick silicone liner.
2. Sieve the flour, bicarbonate of soda, ginger and white pepper into a bowl. Then stir in the sugar.
3. Rub the butter into the spiced flour.
4. Add the syrup and treacle then mix to a smooth paste.
5. Roll out on a lightly floured board to a thickness of around 2-3 mm. Cut out the desired shape then place on a baking sheet. Brush with water bake for 10-15 minutes.
Ginger snaps with brandy cream
Want an even more festive, decadent version? Ginger snaps go amazingly well with fresh brandy cream, which you can either buy ready-made or make yourself by whipping double cream with a couple tablespoons of brandy and a bit of sugar in a food processor.
To hold the cream, you'll need to create tube-shaped, thinner ginger snaps, not unlike Sicilian Cannoli biscuits. Preheat the oven 150℃, place heaped teaspoonfuls of the ginger snap mixture on a baking sheet, bake for five minutes. They should be bubbling and golden when you take them out.
Let the mixture rest for another five minutes or so until almost set. They should still be mouldable, though – take a wooden spoon and shape the dollops around the handle to create the rounded shape. Bake for a further couple of minutes to set your biscuit. Allow to cool, then fill with the brandy cream.