Lacy ginger snaps

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

A house perfumed with the scent of sugar and butter baking with ginger is inviting and comforting. Here, baked into lacey delicate snaps, a light and satisfying ending to a beautiful meal.

Ingredients

6 tablespoons all-purpose flour

1 tablespoon powdered ginger

3/4 cup icing sugar

2 tablespoons butter

2 tablespoons honey

In small bowl, sift together dry ingredients and set aside. In a large bowl, combine butter and honey and mix until smooth. Whisk in dry ingredients, mixing well until incorporated. Let batter rest in refrigerator overnight.

Preheat oven to 325°F. Scoop batter, one tablespoon at a time, and roll into balls. Place balls on parchment-lined baking sheet, leaving plenty of space between. Bake for 8-12 minutes. Remove from baking sheet, carefully lay over rolling pin to create a curved shape as snaps cool. Makes 18.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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