Cinnamon and Ginger Snaps
- 400 g all-purpose flour (3 1/3 cups)
- 300 g granulated sugar (1 1/2 cups)
- 150 g unsalted butter, softened (1/3 cup or 5 tbsp)
- 40 g light syrup, warmed to 65°C (3 tbsp)
- 10 g vanilla sugar (1 tsp)
- 7 g ground cinnamon (1 3/4 tsp)
- 5 g ground ginger (1 tsp)
- 3 g baking powder (3/4 tsp)
- 1 g cocoa powder (1/4 tsp)
1. Preheat oven to 175°C (350°F)
2. Cream together butter, sugar, and warmed syrup until smooth and creamy
3. In a large bowl, whisk together flour, cocoa powder, vanilla sugar, baking powder, cinnamon, and ginger
4. Gradually stir dry ingredients into the butter mixture until a soft dough forms
5. Divide dough into three equal parts
6. Roll each part into a log about 2 cm (3/4 inch) thick and 30 cm (12 inches) long
7. Place logs on a parchment-lined baking sheet, leaving space between them
8. Flatten each log slightly with the back of a damp spoon or your fingers
9. Brush lightly with extra syrup and sprinkle generously with granulated sugar
10. Bake in center of oven for 12 to 15 minutes, until puffed and golden at the edges
11. Remove from oven and, while still warm, slice each log diagonally into 1 cm (1/3 inch) pieces
12. Let cool completely on a wire rack to crisp up fully
- baking sheet
- parchment paper
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- wooden spoon
- rolling pin
- cutting board
- knife
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