Recipe - Gingersnap Biscuits

Baking a batch of these gingersnap biscuits will fill your home with the most enticing aromas, and warm your belly on a cold day.

We have had a cold snap, by Brisbane standards, and I am seeking out some warming comfort food. These spicy ginger biscuits are doing the trick with a mug of warm tea to wrap my hands around.

The whole family loves these. You cannot resist one straight from the oven when the house is filled with the smell of cinnamon, ginger and cloves. I made a batch yesterday and when I went to get one this morning to have with my cuppa, I found my beau had been quietly snacking on them all day, making a substantial hole in the biscuit tin.

For the recipe click through.

Gingersnap Biscuits Recipe

Makes 24

3/4 cup butter, room temperature

1 cup sugar

1 egg

1/4 cup molasses (you could substitute treacle or golden syrup at a push)

2 cups plain flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cloves

1/2 cup sugar for rolling

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit), and prepare two flat pans with baking paper.
2. In the bowl of a mixer, cream together the butter and sugar until light and fluffy.
3. Add the egg and the molasses and beat until fluffy.
4. In a separate bowl, mix together the dry ingredients, flour, baking soda, cinnamon, ginger and cloves.
5. Add the dry ingredients to the mixing bowl and mix until you have formed a soft and sticky dough.
6. Scoop rounded tablespoons of cookie dough into a small bowl with the sugar in it. Roll the cookies in the sugar until they are coated in all sides.
7. Place the cookies on the prepared pans, leaving a few inches in between the cookies (as they spread a lot).
8. Bake for 10-12 minutes. I put them in for 12 minutes as I like my cookies on the crunchy side rather than chewy.
9. Let them cool for a couple of minutes on a wire rack before eating.