Gingersnaps
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
12 cookies (depending on size)
- Serves:
- 12
ingredients
directions
- Preheat oven to 350 degrees. Melt together agave, molasses and sugar over low heat until sugar is dissolved. Allow to cool slightly.
- Mix in spices, salt and enough flour to form a stiff dough. Take small amount of dough and roll into a ball, then flatten onto a sprayed baking sheet. Yield will depend on size; I like to make mine smallish so they're more crunchy.
- Bake about 5 mins, or until just set (they will firm as they cool). Less time will make softer cookies; longer will make them crunchier. Cookies will be very crunchy once they've cooled, but will soften in a few days so if you don't like really crunchy cookies leave a few days before eating (which also allows the spices to 'meld' more), If you want them glazed, use a hard icing of confectioners' sugar and water which makes them similar to lebkuchen, but I tend to leave mine plain coz I like dunking them in hot soymilk!
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RECIPE SUBMITTED BY
My name's Fi, I'm 23 and I'm at uni atm in my final year studying Philosophy and Literature. I love reading and writing, and hope to do a postgrad course in Folklore and Creative Writing. I'm kind of obsessed with fairy tales, especially Hans Christian Andersen, and I'm a total Harry Potter geek! I love cooking, and I'm also kind of a health freak so I like adapting recipes to make them more healthy, although I love to cook food for other people too. I don't really eat dairy (I had an intolerance when I was younger), and have recently developed a reaction to wheat so I like being creative with what I cook!
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