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Ginger Snap Biscuits

These classic ginger snap biscuits are thin and crispy with soft centres, packed full of spices and rolled in sugar for extra crunch and sparkle. These ginger snaps are made dairy free and make the perfect companion to a cup of tea and are even better enjoyed around Christmas time.
Course Morning Tea
Cuisine Australian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 25 biscuits
Calories 131kcal
Author Sally

Ingredients

  • ¾ cup (185 grams) dairy-free butter
  • 1 cup white sugar
  • 1 egg
  • ¼ cup molasses
  • 2 cups plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • cup sugar extra for rolling

Instructions

  • Preheat oven to 180°C and line a baking sheet with parchment paper.
  • In a large bowl, using an electric stand or hand held mixer, beat the dairy-free butter and the sugar until creamy. Add in egg then molasses and continue mixing.
  • In a separate bowl, sift flour, spices, bicarbonate of soda and salt. Add dry ingredients to the wet bit by bit, mixing in between until the mixture forms a soft dough. Use a spatula to scrape down the sides and make sure everything is combined.
  • Place the dough in the fridge to chill for 30-60 minutes to make rolling out the balls easier.
  • Once the dough has chilled, using a spoon, scoop out small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in extra sugar, and place 2 inches apart on the prepared baking sheet to allow for spreading.
  • Bake for 10-12 minutes or until the tops are cracked and the edges are set. At about the 8 minute mark, take the tray out and tap on the counter to deflate the cookies. Return to the oven to finish baking.
  • Let the biscuits cool on the tray so they firm up before transferring them to a wire rack to cool completely. Store biscuits in an airtight container for up to 5 days.

Notes

I use Nuttelex Buttery in replace of butter in most of my recipes as it is the best replacement I have found for flavour and texture, however any dairy-free spread will work. If you do not require this recipe to be dairy-free then you can use regular softened butter as a 1-1 substitute in this recipe.
If you want a crispier cookie with that classic 'snap' increase the baking time by 1-2 minutes.

Nutrition

Calories: 131kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 185mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg