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Recipe: Gingersnap biscuits

Want a tasty homemade treat in a flash? These delicious gingersnap cookies can be ready in less than half an hour. A top tip: shorten or lengthen the cooking time for a crunchier or softer biscuit.

Gingersnap biscuits - makes 30

Ingredients for gingersnap biscuits

  • 165g margarine
  • 300g white sugar
  • 60ml molasses
  • 250g all-purpose flour
  • 1 egg
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Method for making gingersnap biscuits

  1. Preheat the oven to 175C
  2. Cream together the margarine and 200g of sugar until smooth
  3. Beat in the egg and molasses until they are well blended
  4. Combine the flour, ginger, cinnamon, baking soda and salt
  5. Stir the flour mixture into the margarine mixture to form a dough
  6. Roll the dough into one inch balls and roll the balls in the remaining sugar
  7. Space the dough onto ungreased baking trays
  8. Bake for 10 minutes
  9. Although to cool for 5 minutes before moving to a wire rack to cool completely

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