A snap to make and a snap to eat. These gingersnaps make great decorative coasters for a hot cuppa and are super tasty or snap them into shards and serve with ice cream.
Ingredients:
1/4c Brown Sugar
2 Tablespoons Butter
2 Tablespoons Treacle (or golden syrup if you have it)
1/4c Plain Flour
1 teaspoon Ground Ginger
Method:
Preheat the oven to 180'c. Line two baking trays with baking paper.
Combine the sugar, butter and treacle in a small saucepan. Stir until the butter has melted. Remove from the heat and stir in flour and ginger until combined. Place teaspoons of the mixture onto the baking trays (leaving space for spreading). Bake for 5-6mins or until lightly golden in colour. Remove from the oven and let cool for a few minutes before removing from baking paper.
1/4c Brown Sugar
2 Tablespoons Butter
2 Tablespoons Treacle (or golden syrup if you have it)
1/4c Plain Flour
1 teaspoon Ground Ginger
Method:
Preheat the oven to 180'c. Line two baking trays with baking paper.
Combine the sugar, butter and treacle in a small saucepan. Stir until the butter has melted. Remove from the heat and stir in flour and ginger until combined. Place teaspoons of the mixture onto the baking trays (leaving space for spreading). Bake for 5-6mins or until lightly golden in colour. Remove from the oven and let cool for a few minutes before removing from baking paper.
- Note: For bigger snaps use a tablespoon of mixture, bare in mind they will take a few more minutes for cooking and cooling.
- Note: Try different shapes for different occasions... Once slightly cooled and pliable shape over the back of a cupcake tray to make bowls. Or roll up and serve whipped sweetened ricotta for a cannoli style snap.
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