Ginger Snaps

Ingredients for 1 servings:

• 2 cups flour
• 1 tsp baking powder
• 1 ½ tsp ginger powder
• ½ tsp nutmeg, ground or grated
• ½ tsp cinnamon powder
• ¼ tsp clove powder
• 150 g margarine (baking margarine)
• ½ cup(s) sugar
• ½ cup(s) brown sugar
• 1 tsp vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Ginger cookies

I used a 200 ml cup to measure. Mix all ingredients in a bowl with a mixer or by hand. Shape the dough into logs and, if very soft, chill for 1 hour if necessary. Preheat the oven to 180°C (fan). Line a baking tray with baking foil, cut approximately 0.5 cm thick slices from the logs and place them on the tray. Bake for approximately 15 minutes, until the cookies are lightly browned and beginning to crack open. Let cool and store in a sealed container. These cookies will turn out well even if you don’t have all the spices at home. I’ve also baked them with just ginger, which was also very tasty. Feel free to experiment.