Food|June 2025

Holiday ginger snaps

Prepare for holiday gatherings with traditional ginger snaps. These classic cookies come with a twist, featuring cinnamon, ginger and cardemom, along with an extra zing of Sichuan pepper and sea salt.

Holiday ginger snaps
Holiday ginger snaps

Ingredients

  • 1000g whole-grain heritage wheat flour*

     

  • 450g light sugar-beet syrup

     

  • 300g salted butter, room temperature

     

  • 420g organic caster sugar

     

  • 1 egg

     

  • 8g whole cloves

     

  • 30g cinnamon, whole sticks

     

  • 10g dried ginger, in pieces

     

  • 20g cardamom seeds

     

  • 5g fennel seeds

     

  • 5g Sichuan pepper

     

  • 8g sea salt

Method

  1. Lightly toast the spices in a saucepan on medium heat.

     

  2. Grind in a blender until fine.

     

  3. Bring the syrup to boil and let cool.

     

  4. Stir in the sugar, spices, salt, butter, and egg. Add the flour and work into a dough. Let the dough rest in a cool place until the next day.

     

  5. Roll the dough thinly into oblong shapes, approximately 10g per piece. Bake on greaseproof paper in 180°C for 8 minutes. Let cool.

Serving

Top the ginger snaps with blue cheese and soft dates. Sprinkle some crushed fennel on top and then a drop or two of olive oil.

* Remember, all flours are different. Depending on the characteristics, you might have to increase or reduce the amount.

Selected recipes from the ARKET CAFÉ

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