Ginger snaps
| Recipe By: | Clement Pedro |
| Serves: | makes 40 cookies |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 170 g butter, softened
- 105 g brown sugar
- 200 g white sugar
- 1/4 cup golden syrup
- 1 Free-range egg
- 1/2 tsp vanilla extract
- 260 g flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp cloves, ground
- 100 g white sugar, for rolling
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Cooking Instructions
- Preheat oven to 180°C.
- Cream the butter, brown sugar and sugar till pale in colour. Add the golden syrup, egg and vanilla extract and whisk till combined.
- In a separate bowl combine the flour, baking powder, salt, ground cinnamon, ground ginger and ground cloves. Slowly add to the creamed butter and mix till combined.
- Form a ball with the dough before covering and placing in the fridge for 30 minutes till firm.
- Spread the extra sugar out in a bowl. Once the dough has firmed up begin rolling out 2-3cm balls before rolling in the sugar and coating well.
- Place the sugared balls on a greased baking tray and flatten slightly before placing in the oven for 12 – 15 minutes.
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