Ginger Snaps

Delicious and easy to make, these ginger snap biscuits are also a surprisingly nice change to all those chocolate chips cookies, Digestive® Chocolate biscuits and other Petit Lu®, or Oreo® biscuits.
You can serve them with a vanilla cream or just eat them along with your afternoon tea.

The batch we made was about 60 small biscuits, so feel free to adjust your quantities.

You will need:
  • 125 grams of butter (unsalted)
  • 100 grams of brown sugar
  • 4 tablespoons of agave syrup
  • 325 grams of flour
  • 1 tablespoon of baking powder
  • 2 teaspoons of ground ginger*

Preparation time: 15-20 minutes
Baking time: 8 to 10 minutes

Start by pre-heating your oven at 170 C (340 F).

In a saucepan, melt the butter, brown sugar, and agave syrup, and stir gently from time to time ...

... until the mix becomes a smooth nice golden brown.

In a large bowl, add the flour, the baking powder, and the ground ginger, and mix them together.

Once the butter, the brown sugar, and the agave syrup have smoothly mixed together, add them to the dry mix ...

... mix them together until you obtain a stiff dough.

Your are now ready to make your biscuits: we chose to hand-form flat biscuits with chunks of dough, but you can also roll your whole dough and use a cookie cutter.

Place your ginger snaps on a baking tray previously covered with parchment paper.

Place the tray in the oven and bake your ginger snaps for about 8 to 10 minutes (or until golden brown).

And enjoy!

*Tip: Don't throw away your ginger, refer to our "Let's not waste anything!" page, and check out few ideas on how to use your ginger.

As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!

Whipped up by Charline Leblond & Shyamal Addanki

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