Classical Gingerbread Men inspired, these Ginger Snap Cookies have been trialled and tested (4 batches) to perfection.
The taste trick with these ones is the lemon zest for a lil' extra freshness kick. I also suggest using the highest quality butter (Pepesaya Cultured Butter, my fav) for a soft, but snap-able cookie texture. Yu-mmm!
This ones a great last min snack idea ;)
This recipe was originally created for Brenda Janschek.
serves 15-20 -- 15 mins prep + cook time
You will need: Baking paper lined oven tray, large mixing bowl, small mixing bowl, measuring cups + spoons, wooden spoon, mandolin, rolling pin, cookie cutters
Preheat the oven to 180 degree. Line 2 trays with unbleached baking paper.
In a large bowl whisk together the flour, baking soda, cinnamon, ground ginger, and salt.
In separate bowl mix together the melted butter, coconut sugar, maple syrup, egg and lemon zest.
Pour butter and sugar mixture over the flour and mix together to form a dough. If dough is too wet add a little more flour, if too dry add a little water.
Dust some flour over a clean and dry bench top. Using a rolling pin, roll dough to 1 cm thick. Use a cookie cutter to cut out shapes of approx 15-20 cookies laying on pre-prepared baking paper.
Bake for 5-7 minutes or until cookies become fragrant (watch em' they cook quickly, soft but snap-able texture is best).
2 cups spelt flour
1 tspn baking powder
1 tsp - 1 tbsp ground cinnamon
2 tbsp ground ginger for milder spice flavour, up to 4 tbsp for strong spice flavour
1/2 tspn sea salt
1/2 cup melted butter
¼ cup of coconut sugar
¼ cup of maple syrup
1 large egg, well beaten
1-2 lemons, zested
Share your cooking making fun with me in the comments below! Did your homemade Ginger Snap Cookies stand up to your family members approval?