I love anything with ginger. In fact, I just love anything you can serve with a hot cup of tea!

These ginger snaps have the perfect * snap * and are absolutely delicious especially on a wintery day served with your favourite hot drink.

Method

Preheat oven to 180 degrees C.

Heat the honey in a saucepan over medium-high heat.

Once it starts to bubble, reduce to low and simmer for 5 minutes, until it turns a dark amber colour.

Add the coconut sugar and continue to simmer for 2 mins. Remove from heat and whisk in the butter and vanilla extract.

Combine the remaining ingredients in the bowl of a food processor. Process for 1 minute, until everything is very finely ground.

Pour in the melted ingredients and process again for 30 seconds, until a ball of dough forms.

Form the dough into a ball with your hands, then roll it out to 1/4-inch thickness between 2 pieces of parchment paper. Use cookie cutters to cut shapes of the dough, then peel away the remaining dough.

Transfer the bottom sheet of parchment with the cookies to a baking sheet and bake for 8-10 minutes, until browned and crisp around the edges.

Cool completely on wire racks before eating.

Notes

Recipe from Against All Grain.