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Ginger snaps or even ginger cookies are one of my favourite little treats. It’s quite funny though since I have a strong dislike for ginger in general, whether it’s raw, in a stir fry, congee, steamed fish etc. I found this recipe on Allrecipes.com a few Christmas’s ago and have made it a couple times now and I like it because it feels ‘healthier’ even though wholemeal/wheat flour isn’t really all that much better for you considering the other ingredients in these cookies. I’ve made a few changes as I didn’t have a few of the ingredients and to make it less sugary sweet.

Whole Wheat Ginger Snaps (Allrecipes)

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Makes: 5 dozen (60 cookies)

Ingredients

1 cup butter or margarine (Slightly less)
3/4 cup white sugar (Caster sugar)
2 eggs, beaten
1 cup molasses (Slightly less)
4 cups whole wheat flour (Wholemeal flour)
1/2 tablespoon baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
Extra sugar for the topping

 

Method

1. Preheat the oven to 175 degrees Celsius. Grease cookie sheets.

2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, and  cinnamon. Stir the dry ingredients into the molasses mixture just until blended.

3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.

4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

 

Impressions:

I like this recipe because these cookies are nice and crunchy and you get a nice cinnamon and ginger taste that isn’t particularly overpowering. These cookies aren’t like your usual ginger snaps that are wafer thin and ‘melts-in-the-mouth’ since it doesn’t contain icing sugar and it has wholemeal flour for that grainy texture.

Just a warning though, the cookie dough is extremely sticky because of the molasses so it’s quite difficult to shape but somehow they all turned out round.

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