Gingersnaps
Spiced, chewy, and with that irresistible snap, this old-fashioned gingersnaps recipe is the sort of biscuit tin classic that never loses its charm.
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Ingredients
Method
2) Cream the butter with the brown sugar until light and fluffy.
3) Add the treacle and egg and beat until smooth.
4) Sift the flour with bicarbonate of soda, ginger, cinnamon and cloves.
5) Add the flour mixture to the butter mixture and beat until well blended.
6) Pinch off a little of the dough and roll it into 2.5-cm balls (dough may be very moist, if so, dip hands in warm water before forming balls).
7) Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 5cm apart.
8) Bake for 10 to 12 minutes or until cracked on top.
A proper old-school biscuit!
This old-fashioned gingersnap cookie recipe is comfort baking at its best. Butter, light brown sugar, treacle, and egg create a base, while plain flour, bicarbonate of soda, ground ginger, cinnamon, and cloves bring the old-school flavour. Roll in granulated sugar before putting in the oven, and they come out with a signature crisp edge, and satisfyingly snappy bite. When ready, these gingersnap cookies are just begging to be dunked into a mug of tea, or luxurious hot chocolate. You could even sandwich them with cream cheese frosting for a festive twist, or crumble them over ice cream for a bit of extra crunch. So if you like your biscuits with a bit of attitude, this is the gingersnaps recipe for you.
Once you’ve baked this timeless gingersnap cookie recipe, why not try your hand at more nostalgic sweet treats, including chewy peanut butter cookies, salted caramel flapjacks, or proper old-fashioned chocolate digestives.
