Gingerbread Snaps are a popular biscuit all over the world with ginger. I’ve always liked the extra bite of the ginger and the delicious buttery flavor in the snaps. Furthermore, the main ingredient is powdered ginger and a variety of other spices, most commonly cinnamon, molasses, and clove. During the holidays, I bake these cookies for family gatherings. Moreover, I’m trying to eat healthier, so, I’ve replaced ingredients in a lot of these recipes; with almond flour, coconut flour, and Perfect Blend flour.
Gingerbread Snaps
WHAT ARE GINGERBREAD SNAPS?
In the United States, the gingerbread is called a ginger snap. In United Kingdom and in Australia, the additional basic ingredients are flour, margarine/butter, and golden syrup. Extra spices are added like cloves, nutmeg, and cinnamon. In some parts of the world, raising agents like baking powder or baking soda is also used. Other cooks from other countries also prefer to use brown sugar, while there are some bakers who insist that granulated white sugar is the best to be used. Furthermore, the main ingredient is powdered ginger and a variety of other spices, most commonly cinnamon, molasses, and clove. Moreover, generally, round drop cookies, usually between 1/8 and 1/4 inch thick.
Country of Origin Gingerbread Snaps
These early ginger cookies originated in Europe and came with the German, Dutch, and English settlers to America. Gingersnaps were named from the German or Middle Dutch word snappen, meaning “to seize quickly.”
They are often called ginger nuts, because of their obvious ginger content and because the original biscuits in the 1840s were “as hard as a nut”.
According to food history, ginger nuts have been enjoyed in Britain since the 1840s and they were the best selling goodies of Huntley & Palmers from 1933 right up to the close of World War II. In other regions, ginger biscuits are baked really hard; that you can really hurt someone if you throw it at someone.
WHAT YOU WILL NEED:
- baking sheet(s)
- cooling rack
- parchment paper
- 2 mixing bowls
- saran wrap
- rubber spatula
- almond flour
- baking powder, aluminum-free
- baking soda
- ground ginger
- ground cinnamon
- cloves, ground
- Allulose brown sweetener
- brown rice syrup
- Lily’s white chocolate chips (optional)
- crushed peppermint candy (optional)
HOW TO MAKE GINGERBREAD SNAPS?
FIRST: In the first bowl, mix together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. Set aside.
SECOND: in another bowl, cream together butter, Allulose brown sweetener, and egg on medium speed until well blended. And, then add brown rice syrup, vanilla, and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat oven to 375º degrees F. Line baking sheets with parchment paper or silicone mat.
THIRD: Place 1 portion of dough on a lightly floured surface. Sprinkle flour over the dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking. Cut out cookies with desired cutter—the gingerbread man is our favorite of course. Space cookies 1-1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies—very good!)
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.
HOW TO MAKE ICING: Melt the white chocolate in a small bowl. You can melt it by placing the bowl in a steamer basket, over a small pot of boiling water, or melt in the microwave in 30-second increments, stirring between each increment until melted and smooth.
Dip half of the cookie into the white chocolate and transfer to a parchment-lined baking sheet, sprinkle crushed candy canes on top. Transfer the baking sheet into the refrigerator to allow the chocolate to harden and set for about 10 minutes.
Gingerbread Snaps
INGREDIENTS
- 2 cups Almond flour
- 1/4 cup The Perfect Blend Flour
- 1-1/2 tsp baking powder, aluminum-free
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 cup butter
- 1 cup Allulose Brown sweetener
- 1 large egg
- 1/4 cup brown rice syrup (or molasses)
- 2 tsp vanilla extract
ICING (optional)
- 1-1/2 cup Lily’s White Chocolate chips
- 2-3 tbsp peppermint candy canes, crushed.
DIRECTIONS
- In a small bowl, mix together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl beat butter, Allulose brown sweetener, and egg on medium speed until well blended. Add brown rice syrup, vanilla, and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375º degrees F. Line baking sheets with parchment paper.
- Place 1 portion of dough on a lightly floured surface.
- Sprinkle flour over the dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter—the gingerbread man is our favorite of course. Space cookies 1-1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies—very good!)
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- While the cookies are cool decorate them any way you like.
- HOW TO MAKE ICING: Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30-second increments, stirring between each increment until melted and smooth.
- Dip half of the cookie into the white chocolate and transfer to a parchment-lined baking sheet, sprinkle crushed candy canes on top. Transfer the baking sheet into the refrigerator to allow the chocolate to harden and set for about 10 minutes.
NOTES
- How to store: Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to one week. (but in this case, it should be refrigerated. Return to room temp before using.) Preheat oven to 375º. Grease or line cookie sheets with parchment paper. Bake 1 sheet at a time for 7-10 minutes (the lower time to 350 degrees F, will give you softer cookies—very good!)
- How to freeze: Store in an airtight container, layered in between pieces of parchment paper, and store in the freezer for up to 3 months.
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