Demons and DNA (Amplifier 1) releases in a week! And, in my opinion, you’re most definitely going to crave ginger snaps and tea while reading. So, I thought the best way to celebrate and feed that craving was to release one of Emma’s go-to ginger snap recipes: hand rolled chewy ginger snaps.
I also blogged about the tea that appears in each book. <<< click to read
I will add this recipe to the Adept Universe cookbook (rebranded from the Dowser Series cookbook) and put a download link in my new release email that goes out on April 30, 2019. Make sure you’re subscribed to my mailing list if you want a full and/or new PDF copy of the cookbook.
I think I’ll go eat a couple of these delectable ginger snaps now!! And now you know what I’ll be baking on release day!
Enjoy!
You sure know how to tease
I’m not sure it’s teasing when I spend hours test baking and give you a free recipe, is it?
Does it have to be wheat flour? Never heard of “fancy” molasses. I’m so ready for cookies, yummy.
As mentioned in my notes section, feel free to sub the flour though you might need to add a quarter cup. As for the molasses, you just don’t want to use the ‘blackstrap’ or heavier tasting ones. Mild or fancy is better for these cookies. 😊
Thanks for the recipe! Will have to give it a try the next time we have company. I’m afraid I would eat all if no one else was around 😁
Michael just eats them directly from the freezer. 🤣
Thanks for the recipe! Can’t wait to try it. Question: we liked crunchy ginger snaps, is it a matter of baking them longer or a change in ingredients?
These aren’t crunchy ginger snaps I’m afraid. I might share another recipe later in the year that are more crispy. You can try baking them more, of course, you can roll and refrigerate, then slice rounds instead of hand rolling but these are designed to be chewy, cake brownies.