Gingersnaps

 

170g butter (¾ cup)

200g sugar (1 cup)

80g molasses (¼ cup)

1 egg

10 g. baking soda (2 teaspoons)

300g self-raising flour (2 cups)

1g ground cloves (½ teaspoon)

1g ground ginger (½ teaspoon)

3g ground cinnamon (1 teaspoon)

3g salt (½ teaspoon)

 

1.  In a medium-sized bowl, melt butter & cool.  Add sugar, molasses & egg.  Beat with electric hand mixer.

2.  In a small bowl, mix dry ingredients together & add to wet ingredients. Chill for an hour or more. 

3.  Using a teaspoon, roll pieces of dough into balls & then roll the balls in sugar.  Be sure they are all the same size so they bake evenly.

4.  Place dough balls onto ungreased baking sheets without flattening them.

5.  Bake on dry sheets at 170 degrees Celsius fan oven (350 Fahrenheit) for 7-10 minutes.  

6.  If you like chewy cookies, remove them from oven after 7-8 minutes.  If you prefer your Gingersnaps to ‘snap’, then bake them longer so they get crispy.  If you chose to make larger cookies, also go with a slightly longer baking time.

7.  Let cool on tray for a minute before removing.