Ginger and Honey Snaps

A community recipe by Anne Sofie

Not tested or verified by Nigella.com

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Introduction

From Rachel Allen's Bake

Ingredients

Serves: 20

Metric Cups

225 grams self-raising flour
2 teaspoons bicarbonate of soda
1 pinch of salt
1 teaspoon ground ginger
1 teaspoon mixed spice
½ teaspoon ground cinnamon
100 grams caster sugar (plus extra for sprinkling)
125 grams butter (cubed)
100 grams honey

8 ounces self-rising flour
2 teaspoons baking soda
1 pinch of salt
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
4 ounces superfine sugar (plus extra for sprinkling)
4 ounces butter (cubed)
4 ounces honey

Method

Ginger and Honey Snaps is a community recipe submitted by Anne Sofie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180C (350F). Grease a large baking tray with vegetable oil.

Sift the flour, bicarbonate of soda, salt and spices into a large bowl, add the 100g sugar and mix well. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.

Heat the honey gently in a small saucepan, then pour it into the flour and butter mixture and bring together to form a dough using a wooden spoon.

Sprinkle the 1 tablespoon of caster sugar over a plate.

Using floured hands, roll the dough into small balls, then roll in the caster sugar ans place on the greased baking tray about 5cm (2 in)apart.

Flatten down with the back of a damp fork and bake in the oven for 10-12 minutes or until they are medium brown. If the cookies are too dark, they will taste bitter. Leave on the baking tray for 2 minutes before carefully transferring to a wire rack to cool.

Preheat the oven to 180C (350F). Grease a large baking tray with vegetable oil.

Sift the flour, baking soda, salt and spices into a large bowl, add the 100g sugar and mix well. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.

Heat the honey gently in a small saucepan, then pour it into the flour and butter mixture and bring together to form a dough using a wooden spoon.

Sprinkle the 1 tablespoon of superfine sugar over a plate.

Using floured hands, roll the dough into small balls, then roll in the superfine sugar ans place on the greased baking tray about 5cm (2 in)apart.

Additional Information

Rachel's Baking Tip To make fresh cookies a couple of days later, you can roll some or all of the mixture into a sausage shape, wrap tightly in claing film and allow to chill in the fridge. Remove from the fridge 30 minutes before cooking. Cut off pieces of dough, roll them in your hands, then in the caster sugar and bake as above. They won't be as big but they are still delicious!