Ginger Snaps Recipe

Ginger snapsEnlarge this image

Ginger snaps:

Makes about 20 cookies

Ingredients:

  • Kerrygold butter, for greasing
  • 225g (8oz) self-raising flour
  • 2 tsp bicarbonate of soda
  • pinch of salt
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • 125g (4 ½ oz) Kerrygold butter, cubed
  • 100g (3 ½ oz) caster sugar, plus 1 tbsp extra for sprinkling
  • 100g (3 ½ oz) honey

Method:

  1. Preheat the oven to 180ºC/fan oven 160ºC/Gas mark 4.
  2. Grease two large baking trays with Kerrygold butter.
  3. In a large bowl, sift the flour, soda, salt and spices and mix well.
  4. Rub the Kerrygold butter into the flour mix to resemble breadcrumbs. Stir in the caster sugar.
  5. 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.
  6. Flour your hands and roll the mixture into 20 small balls.
  7. 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.
  8. 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

This article was brought to you by Great British Life

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