Gingersnaps

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This is an American recipe.

Ingredients

225 g
butter (unsalted)
300 g
FAIRTRADE raw cane sugar
3 ml (1/2 tsp)
FAIRTRADE vanilla essence
2
hens eggs
75 ml
FAIRTRADE honey
700 g
plain flour
12 ml
baking soda
5 ml
FAIRTRADE ground cinnamon
5 ml
FAIRTRADE ground ginger
FAIRTRADE
Sources

Method

Preparation

Cream the butter and sugar until light and fluffy.

Add the vanilla and eggs and beat until fluffy.

Add the honey and mix well.

Sift the dry ingredients and gradually incorporate in the butter mix.

Stop mixing as soon as they are all added.

Put the dough into a plastic freezer bag and then shape the dough using a cake or loaf tin.

Freeze overnight.

Cooking

Thinly slice cookies from the frozen block.

Place on a lightly greased baking tray and bake for 12 minutes at gas mark 3 (165 °C; 325 °F).