Otherwise known as Pepparkakor, these are very similar to those tasty tins of ginger snaps you find at IKEA and World Market.
Very easy to make and the recipe yields about 90 fabulously crispy, and VERY spicy cookies. When you first bite into them you get the familiar spice of a ginger snap and then it ends with the heat of cayenne.
If you love a good ginger snap but like a little less spicy heat, then I would omit one tablespoon of the ginger and the pinch of cayenne. The cookies will still have plenty of flavor but won’t be quite as hot.
Gluten Free & Dairy Free Ginger Snaps
(Recipe adapted from The Cutlery Chronicles)
*Makes about 90 1 1/2 inch cookies
2 1/2 Cups of Mama’s All Purpose Almond Flour Blend
2 teaspoons of Baking Soda
1/2 teaspoon of Sea Salt
1/2 Cup of Dairy Free Butter
4 Tablespoons of Ground Ginger (omit 1 Tbs for less heat)
2 teaspoons of Ground Cinnamon
1/2 teaspoon of Ground Cloves
1/4 teaspoon of Freshly Ground Pepper
Pinch of Cayenne (omit for less heat)
1 1/4 Cups Packed Dark Brown Sugar
1/4 Cup of Molasses
1 Large Egg
Whisk the Flour, baking soda, and salt together and set aside. Heat the butter in a medium pan over medium heat until melted – continue to cook swirling the pan frequently until the foaming subsides. Turn off the heat and whisk in the spices, brown sugar, and molasses. Continue whisking until the sugar is melted and the mixture is smooth. Add the egg and whisk again to combine until you have a smooth and glossy texture.
Pour the sugar mixture into the bowl of flour and mix with a spatula just until combined – don’t over work it. Cover the bowl and refrigerate for a minimum of 2 hours (I did overnight because gluten free dough bakes better when thoroughly chilled).
Pre heat oven to 300 degrees.
Break of a portion of the dough and mold into a disc. Slowly roll it out with a rolling pin. If it sticks, add a small amount of flour to the pin and continue rolling slowly. Do not flour the counter or the dough.
Place the cookies on parchment covered baking sheets and bake in 10 minute increments rotating the sheets every 10 minutes for a total of 30 minutes. Transfer to cooling racks. Cool completely and store in an airtight container.