Recipe

Black sugar and ginger snaps

Aug 31, 2010 2:00pm
  • 5 mins preparation
  • 45 mins cooking
  • Makes 60 Item
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Ingredients

Black sugar and ginger snaps
  • 1 cup (200g) firmly packed black sugar
  • 3 teaspoon ground ginger
  • 2 tablespoon finely chopped glacé ginger
  • 2 cup (300g) plain flour
  • 200 gram butter, chopped
  • 1 egg

Method

Black sugar and ginger snaps
  • 1
    Preheat oven to 160°C/140°C fan-forced. Grease oven trays.
  • 2
    Process sugar, gingers, flour and butter until mixture resembles breadcrumbs. Add egg; process until mixture forms a ball. Knead dough on floured surface until smooth.
  • 3
    Roll rounded teaspoons of mixture into balls, place about 5cm apart on trays; flatten slightly with a floured fork.
  • 4
    Bake biscuits about 25 minutes or until browned. Stand biscuits on trays for 5 minutes; transfer to wire racks to cool.

Notes

Black sugar is available from health food stores; brown sugar can be used as a substitute.

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