These decadent cinnamon ginger biscuits, nuts, or snaps, as they are called, are not only tasty but also scrub off the sugar. You see, both cinnamon and ginger help scrub sugar. And Ceylon Cinnamon goes one step further by imbuing these biscuits with a deeper, more complex flavor. Now you can have your biscuit and eat it too.
Prep Time :15 Minutes
Cook Times :15 minutes
Yield :15 servings
3/4 (255g) cups all purpose flour
2 tsp. baking powder
1 tsp. Ceylon Cinnamon powder
1 tbs. ginger powder
1/2 cup (150g) butter
1/3 tsp. salt
1/4 cup molasses
1 cup 200g brown sugar
Preheat the oven to 350°F.
Line a baking tray with parchment paper and set it aside.
In a bowl, mix the flour, Ceylon cinnamon powder, ginger powder, and salt. Set the mixture aside.
In a separate bowl, add 1/2 cup of sugar and set it aside.
In another bowl, add the butter and 1/2 cup of sugar. Whisk the mixture with an electric mixer.
Beat the egg and add it to the butter, followed by the molasses. Mix until everything is combined.
Finally, add the dry mixture to the bowl.
Using a tablespoon, scoop up the dough, roll it into a ball, and then dip it in the reserved sugar.
Arrange the balls on the parchment-lined baking sheet, flatten each dough ball slightly with the back of a fork. spacing them 3 inches apart.
Bake at 350°F (180°C) for 15 minutes.
Allow the biscuits to cool for a minute on the baking tray, and then transfer them to a plate to cool completely.
Store the biscuits in an airtight container until ready to serve
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