Ginger Snaps

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 1 tsp cinnamon powder
• ½ tsp clove powder
• 2 tsp ginger powder
• 3 tsp baking soda (soda), alternatively baking powder
• 90 g vegetable fat
• 60 g butter
• 200 g sugar
• 1 egg(s), lightly beaten
• 60 ml syrup, preferably light
• 1 handful of ginger, candied, chopped, as desired
• Sugar, for rolling

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

English ginger biscuits, for 50 pieces

Preheat the oven to 180°C. Combine the flour with the baking soda, salt, and spices. Cream the vegetable fat and butter until fluffy, gradually adding the sugar. Mix in the syrup and beaten egg. Finally, add the flour mixture and chopped ginger to the mixture and knead into a smooth dough. Form the dough into balls about 2 cm in size, roll them in a little sugar, and place them on a baking sheet lined with baking paper. Bake the cookies for 8-10 minutes. Note: The dough is quite sticky. It is recommended to refrigerate the finished dough for half an hour before forming them into balls or working with lightly floured hands.