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Ginger and Cinnamon Snacks
A sweet, tasty anytime snack
We based this recipe on the Cardamom Cookie one. The method is pretty much the same; the only difference is flavour. Cinnamon and ginger go well together and lend a hint of those Dutch cookies. Ours were slightly soft in the centre which is why we called them snacks instead of cookies.
1 cup plain flour
¼ tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1 egg
¾ cup sugar
½ cup oil
You will need two flat oven-proof trays lined with baking paper before starting.
Combine the flour, baking powder, and the two spices. In a separate bowl, beat the egg until frothy. A hand whisk or fork can be used, but if you've got an electric mixer it's much better. Next add the oil and sugar to the egg and mix well. Finally pour this into the dry ingredients and mix well.
Use a teaspoon of mixture (just rounded, but not piled up!) to drop individual mounds onto the baking sheets, ensuring they are separated.
Bake on 162°C fan-forced (180°C conventional) for 12 to 15 minutes or until brown and firm to touch. If you prefer them totally crisp, reduce the temperature slightly and cook a little longer.
Makes around 30-35 cookies
TIP: you can change the flavour of your snacks by swapping let's say cocoa or drinking chocolate for the spices. Desiccated coconut would go well too.
Click here to view or print recipe in PDF.
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