Ginger snap recipe

Ginger snap

Ingredients (4 Servings):

• 675g flour
• 185g softened butter, cutted into cubes
• 220g of dark molasses  sugar
• 2 eggs
• 180 g molasses (honey or ginger sugar)
• 1 nutmeg
• 1 tsp of ground ginger
• 1/2 tsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1 tsp of baking powder

 

Method of preparation:

Grind cloves in a pounder. Add baking powder in a flour. Add cloves and grated nutmeg, cinnamon and ginger, mix well. Rub butter with sugar, add 2 eggs and molasses. Now add the prepared flour with spices and knead dough. Now we have very soft dough. Wrap the dough in plastic wrap and place in refrigerator for 1 hour.

Roll the dough out into rectangle. Make the cookies. Bake in the oven at 160 C (320 F) for 12 minutes. When the ginger snap is still hot and soft squeeze small holes to hanging them on the Christmas tree. When ginger snap is completely cooled, cover with frosting.

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