Everyone loves a good cookie, but when camping you don’t always have access to an oven, that is when No Bake Cookies become an easy camp friendly option.
Ginger Snaps are a quintessential British biscuit (American Cookie) that have a delightful flavor and perfect crunch.
The main flavoring is ginger that often comes from 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 on adventures.
Ginger Snaps also put a unique twist on other recipes, having used it for pie bases and even crumbed for cocktail cup rims.
1 2/3 cups self raising (self rising) flour
1 teaspoon powdered ginger
1/4 teaspoon mixed spice (pumpkin spice)
1/2 cup (1 stick | 115g) salted butter
3/4 cup brown sugar
1 teaspoons ground fresh ginger
1 egg yolk
3 tablespoons golden syrup (treacle or molasses)
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. To make it form a dough it will need to be removed from the bowl and gently kneaded on an un-floured surface until it fully comes together.
Roll the dough into small balls, place on a baking tray then flatten with the palm of your hand.
Roll the dough into two logs. These can be chilled until needed. When ready to cook slice off biscuits and place on to the baking tray.
Bake the ginger snaps in a preheated oven at 180 degrees C (350 degrees F) 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 a airtight container or bag until needed.