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Peppery ginger snaps

  • 20 minutes
  • 15 minutes
  • Makes 30
Peppery ginger snaps

Bite into these sensational biscuits and you'll find a surprising spicy kick!


  • 2½ cups flour
  • 1 teaspoon baking powder
  • 4 teaspoons ground ginger
  • ¾ teaspoon mixed spice
  • scant ¼ teaspoon cayenne pepper
  • 250 grams butter, at room temperature
  • 1 cup sugar
  • 1 egg, lightly beaten
  • ¼ cup treacle or golden syrup
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon vinegar
  • 2-4 tablespoons extra sugar for sprinkling


  1. Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line trays with baking paper.
  2. Sift the flour, baking powder, ground ginger, mixed spice and cayenne together.
  3. Beat the butter and sugar together until creamy in texture and light in colour. Beat in the egg, treacle or golden syrup, ginger and vinegar. Stir in the sifted dry ingredients; cover and chill for 30 minutes.
  4. Place the additional sugar in a small bowl. Roll teaspoonfuls of the biscuit mixture into balls and dip one side into the sugar. Place sugar side up on the prepared baking trays and press down lightly with the tines of a fork.
  5. Bake in the preheated oven for 15 minutes or until lightly golden. Cool completely on a cake rack before storing in an airtight container.

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