Recipes

Sugar and spice snaps

By: Leah

This recipe is taken from one of the ever-reliable Australian Women's Weekly cookbooks - "Christmas Food". In my experience, you can't really go wrong with a recipe from Women's Weekly - they triple-check everything in their test kitchens. Mine don't look nearly as pretty as in the book, but then things rarely do in my kitchen!
Details
  • Prep Time:
    40 min
  • Cook Time:
    10 min
  • Ready In:
    50 min
Servings: 3 dozen
  • 1 1/2 cups plain flour
  • 3/4 cup packed brown sugar
  • 2 tsps ground ginger
  • 1 tsp mixed spice
  • 1/4 tsp ground clove
  • 150 gs butter, softened and coarsely chopped
  • 1 large egg yolk
  • 1/4 cup raw sugar
Directions
  1. Preheat your oven to 180*C (lower if fan-forced). Line your baking trays with baking paper.
  2. Mix the flour, sugar and spices in a bowl. Add the butter and gently 'rub-in' until your mixture is crumbly and well-combined. (Alternatively, you can just throw all of these ingrediants into a food processor - I don't have one).
  3. Add the egg yolk to the dough and mix until combined.
  4. Turn dough out onto a floured surface and knead until smooth.
  5. Again, at this point I rolled out in dough into logs and covered with gladwrap and froze overnight. Alternatively, just roll out and then chill for 30 minutes in the fridge (covered).
  6. Cut your log at regular intervals and put the rounds of dough out on the trays. Sprinkle the cookies with the raw sugar.
  7. Bake the cookies for about 10 minutes, depending on how think your dough is. Again, remember the cookies will continue to cook on the tray once out of the oven, so don't overcook them. I made these cookies a bit crisper and crunchier than my chocolate chip ones.

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