Ginger Snaps

By davidgoodman

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp bicarbonate of soda
• 3 tsp baking powder
• 3 tsp ground ginger
• 1 tsp ground cinnamon
• 1 cup Superfine or granulated sugar, plus extra for sprinkling.
• 1 stick unsalted butter
• 1/4 cup Molasses
• 1 Extra-large egg

Details

Servings 24

Preparation

Step 1

1. Preheat the oven to 325°F. Grease the baking sheets with soft butter, using a piece of paper towel.

2. Set a strainer over a large bowl. Tip the flour, bicarbonate of soda, baking powder, ground ginger, and cinnamon into the strainer and sift into the bowl. Add the sugar and mix in with a wooden spoon. Make a hollow in the middle of the flour mixture.

3. Put the butter and molasses in a small saucepan. Melt the butter and molasses gently over very low heat-warm the pan just enough to melt the ingredients, don't let the mixture become hot.

4. Carefully pour the melted mixture into the hollow in the flour.

5. Break the egg into a small bowl and break it up with a fork.

6. Pour the egg into the hollow on top of the melted mixture. Mix all the ingredients together with a wooden spoon. As soon as the dough starts to come together, put your hands into the bowl and start to push the warm dough together. If the dough feels a bit too warm, wait for it to cool.

7. When the dough has come together, use your hands to roll it into 24 balls, slightly smaller than table tennis balls, but larger than big marbles.

8. Arrange the balls well apart on the prepared baking sheets then flatten them with your fingers. Sprinkle them with a little sugar.

9. Put the cookies in the preheated oven to bake for about 15 minutes, until lightly browned around the edges.

10. Remove the sheets from the oven. Leave them on a heatproof counter to cool for 5 minutes. When the cookies feel from enough to move, gently lift them on to a wire rack using a large metal spatula or fish slice. Let them cool completely.

Store your cookies in an airtight container and eat them within 5 days.