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Ginger Snaps with Molasses and 5 Spices

My love of Ginger and Ginger Bread most definitely dates back to my days at Bakery School.

My teacher Boris was an awesome teacher, extremely passionate and knowledgeable about Bread making and his weekly instructions were always infectious to me” Show me how, tell me more ” Alec if you would like to learn more about your craft you must travel to Europe and work in European Bake Houses.

GingerBread and European Breadmaking then became my career focus and I set out on an adventure which then spanned 22+ years.





.600 grams Brown Sugar
*alternative 400 Brown Sugar and 200 Caster

.480 grams Butter (Unsalted) 
.550 Plain Flour
.260 grams Black Treacle or Molasses
.130 Eggs (Whole)
0.09 Salt
0.09 Baking Powder
0.09 Cinnamon (Ground)
0.09 All Spice (Ground)
0.09 Nutmeg (Ground)
1/4 teaspoon Cloves (Ground)


  1. Cream Butter and Sugar, Next Fold In Eggs until mixture is creamy.
    Continue to fold in Treacle scraping the sides of the bowl frequently.

  2. Add the Spices, Baking Powder and Flour into a large mixing bowl or automatic mixing aid.

  3. Fold in the Flour and continue to incorporate all ingredients until mixture comes together.

  4. Using the kitchen counter empty the Dough onto a lightly floured table surface and begin to roll into equal cylindrical shapes.

  5. When the Dough is cylindrical cut into even portions and wrap up into greaseproof paper. Refrigerate or Freeze until required

  6. Bake for 15 minutes in a 170.c Oven on a silicone lined flat tray . After Baking place on a cooling wire and allow to fully cool.



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