Recipe: Ginger and Honey Snaps

I’m in Ireland with my family and before we went to the holiday cottage I raided my mother’s recipe book collection to take Bake by Rachel Allen with us. I was looking for a book with simple recipes to do with the kids if the weather ended up miserable. But the day I made these eldest had been incorporated into the mass of kids outside and youngest was with her grandfather. There’s a quite large part of me that was happy to spend the time in the kitchen by myself. The end result was lovely – strong honey taste and hints of spices. It’s possible the spices would have been stronger if I’d had measuring spoons instead of guesstimating the quantities.

Ginger & Honey Snaps

225g self raising flour
2 tsp bicarb
1 tsp ground ginger
1 tsp mixed spice
1/2 tsp ground cinnamon
100g caster sugar
Extra sugar
125g vegan marg
100g honey

Heat the oven to 180 C

Mix the dry ingredients in a bowl, cut the marg into cubes and rub into the flour. The end result should look a bit like breadcrumbs. Heat the honey in a pan, pour it into the bow and bring everything into a dough using a wooden spoon.

Take small pieces of the dough, shape into balls and roll in the sugar. Place on a baking tray and flatten with a fork. Cook for about 10 minutes until they are golden. I’m sure you’re meant to cool them on a rake but I had to use a chopping board as holiday homes don’t tend to have drying racks.

About Nuala

Geeky feminist Irish woman living in Scotland. Has two daughters and a lot of yarn. Really likes hummus.
This entry was posted in Recipes, sweet stuff. Bookmark the permalink.

One Response to Recipe: Ginger and Honey Snaps

  1. Alison says:

    Those sound nice, but man that’s a lot of sugariness! Do they go crispy with all that honey? It sounds really simple though so well worth adding to the baking with kids list.

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