ISO Baking - Gingersnap Biscuits April 17 2020

This recipe came from my darling sisters cookbook. Her name is Emma Dean and in 2013 she was on the telly in one of those cooking competition show (which she won by the way!)

Emma and I used to share a house a while back and one of my favourite things to do was cook with her. She is the best baker, and cook and so much fun to be around.

You can check her out here, where you can find all sorts of wonderful cookery and baking treats.


Gingersnap Biscuits

Makes about 24

125 g unsalted butter
1 cup caster sugar
1/4 cup treacle (I used molasses in my batch)
1 free range egg
300g all purpose flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon all spice
Raw granulated sugar for rolling


Preheat oven to 180 degrees C. Line two baking trays with baking paper.

To make the biscuits, cream the butter and sugar until light and fluffy. Beat in the treacle and egg. Sift in the rest of the ingredients (except the sugar for rolling), and mix everything until combined.

Pour the raw sugar onto a small plate or shallow bowl. Portion out dessert spoon sized balls of mixture and roll into balls. Coat the balls in sugar by rolling them around in the sugar. Place the balls on a lined baking tray and press down with a fork.

Bake for 10 minutes for a chewy biscuit or 13 for a crunchy one.

Cool on a rack.


Enjoy with a cup of tea and Facetime with loved ones.


love you Emma. xoxo