Kiris Dunking Ginger Snaps Like Arnotts Recipes

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

CRUNCHY GINGER SNAPS (SIMILAR TO ARNOTTS GINGERNUT)

Steps:

• Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
• Cream the first three ingredients in a bowl.
• In another bowl, combine the last four ingredients.
• Mix together til combined, but don't overmix.
• Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
• Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.

KIRI'S DUNKING GINGER SNAPS (LIKE ARNOTTS)

Steps:

• Preheat oven 180C (350F) or 170C for gas/fan forced.
• Cream the butter, sugar and golden syrup.
• In separate bowl combine eggs, flour, powdered ginger and soda.
• Combine the two mixtures thoroughly. Don't overmix.
• Put teaspoonfuls on prepared trays. Top with candied ginger if preferred.
• Bake 10 mins, until golden brown all over.
• Cool on trays for 2 mins til stiff, then lift to cooling racks. When completely cold, store in airtight container.
• If they don't feel snappy enough or are not completely golden brown, return them to the oven for a couple of minutes til done. One soft biscuit in the container will make the whole batch go soft.