Bakers' Ginger Snaps

Ingredients

• 2 cup brown sugar
• 2 cup cooking molasses
• 1 cup shortening (part butter)
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1 tsp ground cloves
• 4 cup flour
• 1 tsp baking soda
• 1 tbsp water, warm

Method

Heat the brown sugar, molasses, shortening, and spices together in a heavy-bottomed pan over medium heat, stirring until the sugar dissolves and the mixture turns glossy. You're aiming for a gentle simmer—the spices release their volatile oils into the fat, intensifying their flavour, whilst the sugar begins to break down. Once combined and warm through, remove from the heat and let it cool to room temperature. This cooling is essential: adding flour to hot fat triggers premature gelatinisation of the starch, which tightens your dough and produces brittle rather than snap-prone biscuits.

Sift half the flour into the cooled mixture and stir until no streaks remain. Dissolve the baking soda in warm water—the warmth accelerates the reaction—then beat this slurry directly into the dough. The molasses will fizz and lighten slightly as the soda releases carbon dioxide; this is your leavening agent at work. Caramelisation of the sugar and molasses during the initial heating also contributes depth and colour, but the soda here cuts through any residual bitterness. Stir in the remaining flour until you reach a stiff, cohesive dough that holds together without sticking to your fingers.

Dust your work surface with caster sugar or flour. Roll the dough into cylinders roughly the thickness of your thumb—about 2.5 cm diameter—then cut these into 1.25 cm discs. Don't overwork the dough; the less you handle it after adding flour, the more tender the final biscuit. Space the pieces at least 3 cm apart on buttered baking tins; they spread considerably during baking as the sugar melts and the crumb structure sets around pockets of steam.

Bake at 180°C for 12–15 minutes, until the edges are deep mahogany but the centre still holds a slight give when pressed. They'll firm as they cool, developing the characteristic snap that defines biscuits of this type. Wait for them to cool on the tin for 2 minutes—they're fragile whilst warm—before transferring to a wire rack. Once fully cold, they'll keep for two weeks in an airtight tin, though they're best eaten within three days.