Rachel Allen's ginger snaps recipe
The gentle heat of ginger with a few mild spices, these cookies are the ideal companion to coffee or tea.
Ingredients
- 1 cup butter, for greasing
- 225 g self-raising flour
- 2 tsp bicarbonate of soda
- 1 pinch salt
- 1 tsp ground ginger
- 1 tsp mixed spice
- 0.5 tsp ground cinnamon
- 125 g butter, cubed
- 100 g caster sugar, plus 1 tbsp extra for sprinkling
- 100 g honey
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 20
Step-by-step
- Preheat the oven to 180C/160C fan/Gas mark 4.
- Grease two large baking trays with butter. In a large bowl, sift the flour, soda, salt and spices and mix well.
- Rub the butter into the flour mix to resemble breadcrumbs. Stir in the caster sugar.
- Heat the honey in a small saucepan gently, making sure it doesn't get too hot, then pour into the flour mix and bring together to form the dough.
- Flour your hands and roll the mixture into 20 small balls. Place on the greased baking trays, 5cm (2in) apart. Flatten down with a fork and sprinkle with the remaining caster sugar. Bake for 10 - 12 minutes until they are medium brown. If the cookies are too dark, they will taste bitter.
- Leave on the tray for 2 minutes before carefully transferring to a wire rack to cool.
Rachel Allen has teamed up with Kerrygold to produce The Kerrygold Community Recip-e-book, available now for free download. For more information on Kerrygold, the Recip-e-book and some delicious recipes visit www.facebook.com/KerrygoldUK
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