Gingersnap Cookies – Makes 30
Ingredients – 180 gm soft butter, 1 cup sugar, 1 tbsp ground ginger, 1 tspn ground cinnamon, ¼ tspn ground allspice, 2 tspn baking powder, 1 pinch salt, 2 cups flour, 1 egg and 4 tbsp golden syrup (molasses). 1/3 cup Cinnamon sugar (Cinnamon mixed with castor sugar).
Method – Pre heat oven to 180 C degrees.
Cream the butter and sugar. Sift remaining dry ingredients together. Add egg, golden syrup and mix into dry ingredients. Roll into 1-inch balls and then roll into the cinnamon sugar. Press down slightly on a lined tray allowing separation for spread. Bake for about 10 minutes. Store in an airtight container if they last!
******************************************************************
Mix ground ginger with castor sugar and a little ground cinnamon - dust over fresh pineapple slices, figs, or mango cheeks before grilling until caramelised.
Add to shortbread recipes, steamed puddings, sweet doughs or add to carrot cake.
