Here’s a lovely treat to have with a cuppa tea. These cookies were inspired by an episode of the Gourmet Farmer. They are really easy to make and you can make them thin like ginger snaps or a bit thicker like regular biscuits. This recipe makes about 10-12 snaps.
100g butter or dairy-free margarine
1/3 cup of honey (or golden syrup if you’re vegan)
1 cup of plain flour (I use gluten-free)
1/2 teaspoon of bicarb soda
1 teaspoon of ginger powder
1 teaspoon of allspice or nutmeg
1. Preheat the oven to 180ºC (350ºF).
2. Melt butter/margarine with the honey on medium-low heat until the honey has just dissolved. Don’t let it get too hot.
3. Add the flour, bicarb and ginger powder. Stir well until smooth.
4. Line two baking trays with paper and dot dessertspoon sized bits of biscuit mix in rows, leaving room for them to spread and not touch. I like to press them down quite a lot and make them really thin like ginger snaps.
5. Bake for 5-10 minutes (depending on thickness of biscuit) until brown on top but not too dark. Cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling.
6. Store in an airtight container and dunk in your cup of tea.
SOURCE: Adapted from the Gourmet Farmer’s recipe via SBS