Ginger snaps are a quintessential British biscuit (American Cookie) that has a delightful flavor and perfect crunch. They are sweet, a touch spicy, and delightfully crunchy.
The main flavoring, ginger, often comes from ginger powder. However, this version includes both the fresh and dried versions. If cooking outdoors use whichever you have, but they are ideal to make at home then take out on adventures.
Ginger snaps also put a unique twist on other recipes. You can use them for pie bases, in slices, and even the crumb for cocktail cup rims instead of sugar. Of course, they are good to eat just as is.
Ginger Snaps Recipe
- 1 2/3 cups self-rising flour
- 1 teaspoon powdered ginger
- 1/4 teaspoon mixed spice or pumpkin spice
- 1/2 cup salted butter
- 3/4 cup brown sugar
- 1 teaspoon ground fresh ginger
- 1 egg yolk
- 3 tablespoons golden syrup (treacle, or molasses)
- camp oven
- Preheat an oven to 350 degrees F (180 degrees C).
- In a medium bowl sift the flour, powdered ginger, and mixed spice.
- In a large bowl cream the butter and brown sugar until light and fluffy.
- Add to the creamed butter and sugar the fresh ginger, egg, and golden syrup. Stir until well combined.
- Add the flour to the flavored butter and sugar. Stir the two mixtures together.
- When it starts to come together as a dough remove it from the bowl and gently knead on an un-floured surface until it fully comes together.
- Roll the dough into small balls about the size of a walnut. Place the balls on a baking tray then flatten with the palm of your hand. Alternately: Roll the dough into two logs. These can be chilled until needed. When ready to cook slice off biscuits and place them on the baking tray.
- Bake the tray of ginger snaps in the preheated oven and cook for 10 to 12 minutes. They will be slightly browner on the base than the top.
- Allow the ginger snaps to cool for 5 minutes on the tray then fully cool on a wire rack. When cold, store in an airtight container or bag until needed.