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Recipes

Triple Ginger Snap Cookies

Triple Ginger Snap Cookies

These cookies are crispy and perfectly spiced. We prefer using Indonesian red ginger to punch things up a bit, but any dry ginger will do.

Ingredients

  • 1 cup sugar 
  • ¾ cup un-salted butter 
  • 1½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp fresh ginger, finely chopped
  • 2 tsp dry ginger, ground
  • ¼ tsp black pepper, ground
  • ¼ tsp hot chile, ground
  • ¼ cup fancy molasses
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 1/3 cup candied ginger, finely chopped 
  • 2½ cups all-purpose flour
  • Raw, coarse sugar crystals

Method

  1. 1

    Cream sugar, butter, baking soda, salt, fresh ginger, spices, molasses and vanilla together.

  2. 2

    Add egg and whisk together until homogeneous. 

  3. 3

    Add candied ginger and flour and mix delicately, enough to incorporate everything. 

  4. 4

    Make a cylinder with dough, wrap in saran and refrigerate for at least one hour.

  5. 5

    Pre-heat oven to 350 °F.

  6. 6

    Slice cylinder into 1 cm thick slices and spread on a baking sheet, leaving about 5 cm between each cookie. 

  7. 7

    If desired, sprinkle on raw sugar to decorate before baking. 

  8. 8

    Cook in oven for 20 minutes.

  9. 9

    Let cool completely on the baking sheet until crispy.

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