This week the Alpha Bakers are cooking Gingersnaps. Follow the link to see how the other group members fared this week. It's quite remarkable to see how different the same recipe can look when made by different bakers in different locations.
These biscuits are really delicious and very quick and easy to make. I love ginger and the flavour is quite strong in these, with a generous three teaspoons giving them a bit of residual spicy heat. They're also rather handsome (in the main).
Rose suggests a baking time for these biscuits which leaves them a bit chewy. I don't mean to be a pedant but the name does imply a certain kind of texture. (Although it occurs to me now that the snap could refer to the instant it takes to make them). Preferring a 'snappier' biscuit (similar to the delicious teeth-blunting gingernut biscuits) I cooked mine a bit longer.
I made the UK version that Rose provided as an alternative primarily because I thought they would be crunchier. The recipe involves melting butter and golden syrup, mixing it with self-raising flour, spices and an egg (UK version).
The dough turned out a bit crumbly with just the one egg and I probably should have added a bit more egg as the recipe suggested. When I came to bake them they didn't flatten out that much and I needed to cook them longer just to get to chewy let alone crunchy.
You roll the dough into tablespoon sized balls. Make sure they don't have corners...