Crisp Dessert Recipes - Ginger Snaps Recipe

Ingredients

• 100 g/4 oz/1 cup self-raising flour

• 5 ml/1 tsp ground ginger

• 5 ml/1 tsp ground mace

• 50 g/2 oz/1/4 cup unsalted (sweet) butter, diced, plus extra for greasing

• 40 g/3 tbsp caster (superfine) sugar

• 15 ml/1 tbsp black treacle (molasses) Milk, to mix

---

Method:

1. Sift the flour, ginger and mace into a bowl. Rub in the butter and stir in the sugar.

2. Warm the treacle with 15 ml/1 tbsp milk and stir in, adding enough extra milk to form a stiff dough.

3. Knead gently on a lightly floured surface. Roll out thinly and cut into 30 rounds, using a 5 cm/2 in cutter.

4. Transfer to greased baking (cookie) sheets and bake in a preheated oven at 180C/350F/gas mark 4 for about 10 minutes until golden brown.

5. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.