These delicious cookies are Swedish ginger snaps or in good old Blighty, a thin version of the ginger nut. One of my all time favourite biscuits. I tweaked a recipe, dropping the cloves as that is one of my least favourite spices and just went for ginger and cinnamon.
Author: CluckMuckCook
Serves: 24
Ingredients
180g plain flour
85g butter, softened
75g caster sugar
1 medium egg
85g treacle
½ teaspoon bicarbonate of soda
1 teaspoon ginger
½ teaspoon cinnamon
Pinch of salt
Instructions
Preheat the oven to 180C/160C Fan
Beat together butter and sugar until light and fluffy with a wooden spoon or in a stand mixer with a paddle attached.
Add in beaten egg and treacle and beat together. It does not matter if it looks a little separated.
Sift in flour, ginger, cinnamon, bicarbonate of soda and a pinch of salt and stir into a soft dough.
Wrap in cling film and chill in the fridge for 3 to 4 hours, until firm.
Line your baking sheets with baking parchment or a silicon mat.
Liberally dust your work surface and roll out to about 3 mm. Cut out with a 3 inch round cookie cutter or any shape cutter you fancy.
Bake for between 8-10 minutes until browning on the edges.
Remove from the oven, let cool on the tray for a few minutes, then transfer to a wire rack to cool. Keep in an airtight box.
Notes
Oven Temp: Gas 4, 350F, 180C (160C Fan)
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/pepparkakor-swedish-ginger-snap-cookie/