Ginger Snaps

Preheat the oven to 180°C

Whisk together –

  • 1 3/4 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 2 1/2 tsp ginger powder
  • 1 tsp cinnamon powder
  • 1/8 tsp ground cloves

Beat in a large bowl until very fluffy –

  • 6 tbsp unsalted butter
  • 3/4 cup sugar

Add and beat until well combined –

  • 1 large egg
  • 1/4 cup dark molasses* (I used substitute since I didn’t have molasses)
  • 1/4 tsp lemon or orange zest
  • 1/2 tsp lemon juice

Method –

  1. Stir in the flour mixture until well blended
  2. Form the dough into 3/4” balls and arrange them 1” apart on a baking sheet
  3. Bake about 16 minutes

Molasses substitute

  • 2 cups dark brown sugar
  • 3/4 cups water
  • 1/4 tsp cream of tartar
  • 2 tsp freshly squeezed lemon juice

Method –

  1. In a heavy bottomed saucepan over medium heat, add all the ingredients
  2. Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it becomes a slightly thick syrup that drips off your spatula slowly. This will takes just 3 to 4 minutes. Don’t worry if you think it is a bit runny at this stage because as it cools it will get thicker.
  3. Use this molasses substitute in any recipe in place of molasses. It will last 3-4 months in an airtight container at room temperature. After a while, if you notice it hardens, heat it back up again to dissolve the granules. It makes 1 1/2 cups of molasses substitute.

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