Gingersnaps are sweet biscuits flavored with ginger and molasses. They have a long history and are popular as a snack, especially during the holidays. They can be made at home and are often used as a side dish or dipped in tea and coffee. The recipe includes flour, ginger, cinnamon, baking soda, cloves, butter, brown sugar, egg, and dark treacle. The dough is chilled, rolled out, and baked for 8-10 minutes.
Gingersnaps are biscuits that are sweetened with molasses and spiced with ginger. Traditionally, biscuits are very crunchy, so they make a popping sound when bitten into. Numerous variations on the gingersnap exist around the world, and the cookies are very popular as a snack, especially around the holidays. Many companies produce packaged gingernaps which can be sold in various markets and are also very easy to make at home.
The origins of the gingersnap are probably quite ancient. Ginger has been used as a spice for centuries and was at one point highly regarded for its purported health value. Spiced biscuits and breads were very popular during the Middle Ages and tended to be sweetened with honey, as it was the only sweetener that was readily available. Both England and Germany have a long history of spicy biscuits which tend to be dark and flavourful.
Because gingersnaps are made with molasses, rather than refined sugar, they have a very dark color and rich flavor. Other spices than ginger are often used, and gingernaps tend to be slightly more sweetened than other cookies and cakes. The biscuits can be eaten plain or used as a side dish on other desserts such as mousse and ice cream. Because the biscuits are so hard, they’re also excellent as dippers for tea and coffee.
To make gingernaps, sift together three cups of all-purpose flour, two teaspoons of ground ginger, one teaspoon of cinnamon and baking soda, and one-quarter teaspoon of cloves, along with a pinch of salt. In a separate bowl, cream three-quarters cup butter together with three-quarters cup brown sugar. Add one egg and one-quarter cup dark treacle, mixing thoroughly before mixing into the dry ingredients. For added texture and flavor, try adding finely chopped crystallized or candied ginger to the batter before adding the dry ingredients.
Chill the dough for several hours to make it easier to work with. With a floured scoop, scoop out the dough balls and flatten them slightly with your hands before rolling them out onto an oiled baking sheet. If desired, sprinkle the gingersnaps with granulated sugar for added texture. Bake at 375 degrees Fahrenheit (191 degrees Celsius) for 8 to 10 minutes, until cookies are golden brown. Chill the gingernaps on the cookie racks before packing them in an airtight container.
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