This recipe is so festive it felt bizarre making them at such an early stage back in the first week of December. Although I didn’t regret eating them one little bit. Neither did my grand mother who they were a gift for.
Ginger snaps are quick, easy and are a biscuit with a long legacy so most people enjoy them even if its just for nostalgic purposes. Even if the recipient isn’t to sure to begin with the white chocolate coating will soon persuade them.
1 Ib 4oz Plain flour
15oz Brown sugar
1 1/2 C Vegetable oil
1/4 Black trecle
1/4 cup Golden Syrup
2 tsp baking soda
2 tsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1/2 C sugar (to roll in)
1Ib 8oz white chocolate for decoration
1.Combine brown sugar, eggs, molasses; mix well.
2. Slowly add the oil, baking soda, ginger, cinnamon, clovesand mix well.
3. Add the flour a quarter at a time and mix well between each addition.
4. Using a small cookie scoop make balls, roll in sugar and place on cookie sheets.
5.Bake the ginger snaps for 10 minutes and the tops will crack.
6. Cool on rack. Melt the chocolate over a bain-marie, then using a spoon to help cover each cookie half way, place on waxed paper.
7. Decorate with the sprinkles of your choice and let dry completely.
– If you want more of a snap, bake the cookies for one or two minutes longer.
– I chilled my dough over night but I don’t know whether this is necessary because the recipe does not call for butter.