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    A delicious gingersnap biscuit that uses molasses or treacle to give it a rich and dark flavour. It is spiced with ground ginger, cinnamon and a hint of salt.

    Serves: 36 

    • 170g margarine
    • 1 cup white sugar
    • 1 egg
    • 1/4 cup molasses or treacle
    • 2 cups plain flour
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1/2 cup white sugar for decoration

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream together margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Sift together the flour, ginger, cinnamon, baking soda and salt then stir into the molasses mixture to form a dough. Roll dough into 2 1/2cm balls and roll the balls in the remaining sugar. Place cookies 5cm apart on ungreased baking trays.
    3. Bake for 8 to 10 minutes. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews (1)


    i loved these super easy to make and they were just like gingernuts - 03 Jun 2010

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