So your kids love bickies? Mine do too! They are that gap filler…you know…that moment when you don’t want to give them a whole big snack, or ruin their appetite for their next meal, but you know that only something sweet and yummy is going to satisfy. So I decided to give these healthier ginger snaps a whirl for Melinda of Table for Five, because she asked for them and I’m excited to oblige!
Check out these other ginger treats I have for you:
- Ginger caramel cheesecake, a no-bake celebration cake
- Healthier ginger snaps the new snack fave!
- Sweet potato gingerbread- low sugar, freezer friendly
Healthier ginger snaps
- ⅓ cup coconut sugar
- 1 tbsp treacle
- ½ cup water
- 50 grams butter
- ½ tsp baking powder
- 1 tsp ground ginger
- ¾ cup plain flour
- Preheat oven to 180 degrees.
- Combine the flour, ginger and baking powder in a bowl.
- Combine the sugar, butter, water, and treacle in a small saucepan.
- Stir until the butter has melted then bring to the boil.
- Pour over the flour mixture.
- Working quickly with a silicone spatula, mix together until well combined.
- Using lined trays, place 1 tsp mounds 2-3cms apart.
- Makes 20.
- Bake at 180 degrees for 12-15 minutes. Keep a close eye on them as they will suddenly change colour very quickly.
- Cool on the tray for 5 minutes then on a wire rack.
If you’re thinking your kids won’t like these because they don’t like ginger, you’ll be surprised, as Master 3 thought these were delicious. Miss 5 has snacked on them all week and I feel good knowing that I know exactly what is in them.
The method for making these is a little unconventional, especially if your accustomed to the standard biscuits that involve creaming the butter and sugar together before you add flour etc. These are much quicker, much more foolproof and basically more fun to make.