By Jen Inglis
If you want to add another cracking biscuit recipe to your repertoire then definitely give these chocolate dipped gingersnaps a go.
Cath's chocolate chip cookies are the steampunk classic and I'm not messing with that. They are the perfect mix of crunchy chewy chocolatey cookie goodness and dead easy to make. (I think the recipe is still in Stories) If you're still with me and want to add another cracking biscuit recipe to your repertoire then definitely give these chocolate dipped gingersnaps a go. They are really straightforward and quick to make, they smell gorgeous once baked and look brilliant decorated or not. The mixing and rolling is great for getting kids involved and the chocolate dipping is a fun(maybe messy) extra activity. These sweet, crunchy, spicy biscuits are extremely moreish. Treat yourself to a few with your afternoon coffee!
Ingredients
75g dairy free spread
200g soft light brown sugar
1 tsp vanilla
3 tbsp treacle
250g plain flour
2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp allspice
2 tbsp dairy free milk (I used Brose)
Granulated sugar for rolling unbaked snaps
150g dark chocolate
Few chopped almonds to sprinkle on top.
Equipment
Scales
Wooden spoons
2 mixing bowls
Sieve
Measuring spoons
Baking tray
Baking parchment
Small pan and bowl for Bain Marie
Cooling tray
Knife
Chopping board
Method
Cream the spread and light brown sugar together. It'll be almost a crumb-like consistency. Then add the treacle and vanilla and mix. Sieve the spices, flour, salt and bicarb together and combine then add to sugar mix. Stir well, and then add 2 tbsps milk and use your hands to form into a soft dough.
Roll 30g balls of gingersnap dough then roll in the granulated sugar and place on a baking tray prepared with baking parchment.
Bake biscuits at 170 degrees for 12-15 mins then allow to cool on baking tray.
Meanwhile chop chocolate then melt in a bain marie. Use a heat proof bowl on top of a small pan of simmering water. Stir until all melted. Carefully remove bowl from heat. Cooled gingersnaps can be dipped in the chocolate, sprinkled with chopped nuts and then allowed to set on baking parchment placed over a cooling rack.
Enjoy the crunch!