Gingerbread Snaps Recipe

Method

* 30 minutes soaking time


1.Combine soaking ingredients together in a medium size mixing bowl. Cover and microwave for 2 -3 minutes until the ingredients have melted together and are just simmering. Set aside to cool slightly for 30 minutes.
2.Place dried ingredients into a medium sized bowl and stir together. Stir in the cooled syrup mixture and then the egg with a wooden spoon. Work together into a sticky ball by squeezing by hand.
3.Knead on a work surface lightly dusted with a little Glutafin Mix until smooth. Divide mixture into 4 equal portions. Place 1 portion onto a sheet of baking parchment paper and top with another sheet of baking parchment.
4.Roll out between the sheets of paper to the thickness of 20p piece. Remove top paper and transfer rolled out mix on its parchment paper onto a baking sheet. Cut out 10 ginger snaps using a 5cm/2” round cutter.
5.Gently pull away trimmings leaving perfect ginger snaps resting on baking parchment on the baking sheet. Prick snaps with a fork. Bake for 8 - 10 minutes until just starting to brown.
6.Meanwhile squeeze trimmings together and reroll. Repeat the process with the remaining raw ginger snap mix to make 40 biscuits in total.
7.Leave cooked ginger snaps on the baking sheet until cool and crisp. Store in an airtight tin for up to 5 days.


Gluten-free wheat-free option:
 Use 300g/11oz Glutafin Gluten free Wheat free Multi-purpose White Mix


Tip:
Some major supermarkets now stock Xanthan gum. It acts as a stabiliser and makes the mixture easier to roll and not crumble. The thinner the raw ginger snap biscuit is rolled out the crispier the cooked biscuit will be.

To freeze:
Not suitable for home freezing.