Name: Black sugar and ginger snaps
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 cup (200g) firmly packed black sugar; 3 teaspoon ground ginger; 2 tablespoon finely chopped glacé ginger; 2 cup (300g) plain flour; 200 gram butter, chopped; 1 egg

Black sugar and ginger snaps

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Makes 60 Item

Prep

Cook

45M

Total

50M

Ingredients

1 cup (200g) firmly packed black sugar

3 teaspoon ground ginger

2 tablespoon finely chopped glacé ginger

2 cup (300g) plain flour

200 gram butter, chopped

1 egg

Method

1.Preheat oven to 160°C/140°C fan-forced. Grease oven trays.

2.Process sugar, gingers, flour and butter until mixture resembles breadcrumbs. Add egg; process until mixture forms a ball. Knead dough on floured surface until smooth.

3.Roll rounded teaspoons of mixture into balls, place about 5cm apart on trays; flatten slightly with a floured fork.

4.Bake biscuits about 25 minutes or until browned. Stand biscuits on trays for 5 minutes; transfer to wire racks to cool.

Black sugar is available from health food stores; brown sugar can be used as a substitute.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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