Chocolate Snaps
Baking and Desserts • World
Description
Chocolate Snaps
Ingredients
- Butter 0 oz
- Light Molasses 2 tablespoons
- Brown Sugar 0 oz
- Wheat Flour 0 oz
- Liquid dark chocolate 0 oz
- Grated Ginger Root 1½ teaspoons
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Line 2 baking sheets with parchment paper. In a saucepan, combine the butter, molasses, and sugar, and heat over low heat until the butter melts and the sugar dissolves. Remove from heat and add the sifted flour and ginger. Mix well.
Step 2
Drop the dough onto the baking sheets, using 3 teaspoons for each cookie, spaced 12 cm apart. Bake for 5–6 minutes until light brown. Leave the cookies on the baking sheet for 5 minutes, then quickly, while the cookies are hot, remove them and wrap them around a wooden spoon to form a tube. Let cool. Repeat with the remaining dough.
Step 3
Melt the chocolate in a double boiler.
Step 4
Once the tubes have hardened, dip both ends in the hot chocolate and let set.
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