Gingersnap Cookies
I like crispy gingersnaps, but I tried to make ones with moist insides. By adding 2 tablespoons of vegetable oil, you can make gingersnaps with a crispy outside and moist center.
Add more spices to suit your taste. Recipe by American food
Gingersnap Cookies
I like crispy gingersnaps, but I tried to make ones with moist insides. By adding 2 tablespoons of vegetable oil, you can make gingersnaps with a crispy outside and moist center.
Add more spices to suit your taste. Recipe by American food
Cooking Instructions
- 1
Combine and sift the dry ingredients: plain flour, baking soda, salt, powdered cinnamon, nutmeg and clove.
- 2
Soften the butter at room temperature and put in a bowl with vegetable oil and sugar. Beat until pale.
- 3
Stir in the black treacle, eggs, and vanilla extract.
- 4
Add the dry ingredients from Step 1 in 2-3 batches to the mixture from Step 3.
- 5
After mixing, bring the mixture together as a dough and chill in the fridge for several hours.
- 6
Spoon 1 tablespoon of the mixture and shape into a ball. Roll the balls in the granulated brown sugar.
- 7
Arrange the balls at intervals on a baking sheet lined with baking parchment. Press each ball with a flat-bottomed cup to flatten just slightly.
- 8
Bake for 11-13 minutes in an oven pre-heated to 180˚C.
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