Gingersnaps Gingernuts Recipe Crunchy
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 15 minutes resting
Cooking time: 15 minutes per tray
Makes around 12 cookies
- 100g/3.5ozs caster or superfine sugar
- 70g/2.5ozs coconut oil, melted
- 65g/2.3ozs molasses or treacle
- 1 egg white (40g/1.4ozs)
- 1 teaspoon vanilla bean paste
- 160g/5.6ozs plain all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda/bicarb
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon fine salt
- 2 tablespoons diced crystallised ginger
- 50g/1.7ozs white sugar for rolling
Step 1 - Preheat oven to 190C/380F or 170C/340F fan forced and line 2 baking trays with parchment. Fit a mixer with a paddle attachment and beat the sugar and coconut oil together until smooth. Add the molasses, egg white and vanilla and beat until combined.
Step 2 - In a jug measure the flour and whisk in the ginger, bicarb, cinnamon, ginger and salt. Add the flour mixture and mix on the lowest speed until just combined. Add the diced crystallised ginger and mix through. Then allow the dough rest on the counter for 15 minutes (place in fridge if it's very hot in your kitchen).
Step 3 - Place the rolling sugar in a shallow bowl. Take a small ball around the size of a walnut (mine were 38g/1.3ozs) and roll into a ball and then roll in the sugar. Place 6 on the baking tray making room for around an inch of spread. Bake for 15 minutes. Cool on the tray.