By Alison Clark, Registered Dietitian www.achn.co.uk
Split Pea Gingersnaps
7 steps
Prep:15minCook:10min
A crunchy twist on the traditional gingersnap biscuit by introducing healthy gram and yellow split pea flour.
Updated at: Thu, 17 Aug 2023 08:03:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories105.1 kcal (5%)
Total Fat2 g (3%)
Carbs20 g (8%)
Sugars10.7 g (12%)
Protein2.2 g (4%)
Sodium22.9 mg (1%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
25 servings
Instructions
Step 1
Preheat oven to 190C.
Step 2
Cream together the brown sugar and butter in a large bowl.
Step 3
Add egg and molasses and mix well.
Step 4
Mix in the cinnamon, ginger, bicarbonate of soda and all 3 different flours in a bowl and slowly add all of this to the above mixture. Mix thoroughly once all combined.
Step 5
Place sugar on a plate. Roll dough into 3 cm balls and flatten with the palm of your hand so they are about 1/2 cm thick.
Step 6
Push the cookie down in the white sugar and turn sugar-coated side upwards and place on a parchment lined cookie sheet about 3 cm apart from one another, as the dough will spread whilst cooking.
Step 7
Bake for 10 minutes. Cool on a wire rack and store in a sealed container to retain freshness. Can be frozen - to defrost leave at room temperature for 1 hour.
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