Ginger Snap Biscuit

Ginger Snaps were something I always loved and have never found a recipe I truly wanted to make time and again.

UNTIL NOW!!

Woop woop! 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!

Print Recipe

Ginger Snap Biscuit

Servings

Ingredients

• 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

Servings Ingredients 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

Instructions

1. Cream butter and sugar for two minutes in a food processor or blender (tmx speed 4, 1 minute).
2. 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).
3. 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.
4. They will harden upon cooling. Good keeping your hands off them until they are all cooled though! Enjoy x

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