Ginger Snaps

1)   Preheat the oven to 175ºC and line a parchment paper in a baking tray.

2)   Sift together (twice) flour, bicarbonate of soda, all the spices and salt. This helps to fluff up the flour and mix all the dry ingredients thoroughly. Set aside.

3)   Peel the ginger and grind to a smooth paste with the honey.

4)   Cream together butter, sugar and ginger-honey paste until combined nicely. Continue blending until light and fluffy.

5)   Now add the flour mixture to the wet ingredients and blend roughly (don’t over mix at this stage).

6)   With a flat spoon, using cut and fold method, gently bring the dough together. Now with your hand scrape the sides properly and mix the dough very gently one last time.

7)   Take equal portions of the dough and make smooth balls (roll between your palms gently without putting pressure). Place the rolled ginger snaps dough on the lined baking tray, leaving enough gap between each of them (the cookies will expand while baking).

8)   Now gently press down each ginger snap with the flat bottom of a cup/glass. Sprinkle some sugar on top of them for some added sweetness and great look.

9)   Place the baking tray in the preheated oven and bake at 175°C for 18 to 20 mins.

10)   After around 20 mins, the ginger snaps will turn golden. Remove the tray from the oven. Rest the ginger snaps for at least 5 mins. After 5 mins gently lift them from the parchment paper and place on a wire rack to cool down completely.

11)   Serve your ginger snaps with a glass of milk or a cup of coffee/tea.

12)   Store the ginger snaps in an airtight container. Stays fresh for nearly 2 weeks.