Ginger snaps

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes, plus chilling
  • Total time: 35 minutes, plus chilling 35 minutes

Makes: 24


110g unsalted butter, at room temperature
60g caster sugar
60g light brown soft sugar
1 egg, lightly beaten
75g black treacle
160g plain flour
1 x ½ tsp bicarbonate of soda
1 x ¼ tsp salt
1½ tsp ground ginger
1 x ½ tsp mixed spice
1 x ½ tsp ground cinnamon


1. In an electric mixer, or using handheld beaters, beat the butter and sugars together for 2 minutes. Add the egg and beat again, then beat in the treacle until you have a smooth mixture.

2. Add the flour, bicarbonate of soda, salt and spices and beat until everything is just combined to a sticky mixture. Cover the bowl with clingfilm and chill for 1 hour, or pop in the freezer for 20 minutes to firm up.

3. Preheat the oven to 180˚C, gas mark 4. Take heaped tablespoons of the mixture and roll into walnut-sized balls. Place on parchment-lined baking sheets, well spaced apart, and bake for 20 minutes until dark golden and set. Cool for 5 minutes, then transfer to a wire rack to cool completely.