Ginger Snaps were something I always loved and have never found a recipe I truly wanted to make time and again.
Now, there’s one crazy ingredient – Backstrap Molasses. I bought it a while ago and it’s been in the pantry and I didn’t use it much – but I experimented with this recipe and it added something perfect! You could try without – but my advice is to head to the supermarket and see if they have it – or try a health food shop. Trust me – you won’t regret having it on hand!
- • 2/3 cup rapadura or coconut sugar
- • 150 g room temperature butter
- • 2 cups white spelt flour (use normal white flour if you don’t have spelt)
- • 2 1/2 tsp ground ginger
- • 1 tsp cinnamon
- • 1/4 tsp ground cloves
- • 1 tsp bicarb soda
- • 1 tbls backstrap molasses
- Cream butter and sugar for two minutes in a food processor or blender (tmx speed 4, 1 minute).
- Add all the other ingredients and mix until well combined. Scrape sides and continue if necessary (tmx speed 4, 20 seconds). Scrape sides. (Speed 4, 10 seconds).
- Roll teaspoon full balls and place on a baking tray lined with baking paper and squash gently. Put in oven at 160 degrees for 12 minutes.
- They will harden upon cooling. Good keeping your hands off them until they are all cooled though! Enjoy x