This recipe was adapted from one found in the Canal House Winter & Holiday Vol. 2. These gingersnaps are super festive; they have a crackled top and are dusted with sugar which gives them a bit of a sparkle. The molasses and spices make it a classic gingersnap and the heavier hand with the salt really makes the flavours shine.
Ingredients
Dry ingredients
4.5 cups of Otto's cassava flour (buy here)
4 tsp baking soda
2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
Wet Ingredients
340 g (3/4 lb) butter, unsalted and softened
1.5 cups coconut sugar
2 eggs
½ tsp vanilla
½ cup molasses
Add-In's
2 cups currants, dried
organic granulated cane sugar, for rolling
Instructions
Place the butter and coconut sugar in the bowl of your stand mixer. Beat on medium speed until light and fluffy, several minutes.
Meanwhile, in another large bowl, whisk together the dry ingredients.
Add the eggs to the butter and sugar one at a time until fully combined.
Add the molasses and vanilla and beat until smooth.
Remove the bowl from the mixer and add in the dry ingredients. Stir with a wooden spoon until evenly combined.
Stir in the currants.
Turn dough out onto plastic wrap and refridgerate for at least 30 miinutes or as long as a day.
Once fully chilled, preheat the oven to 375 F. Line 2 baking sheets with parchment paper
Pour some cane sugar into a small bowl for rolling.
Shape the dough into walnut-sized balls and roll each ball in the sugar until coated.
Place the cookie balls on the baking sheets, about 1 inch apart. If you run out of room, just place the remaining dough back in the fridge until the next round.
Bake the cookies for 10-12 minutes, until the house is fragrant and the tops are crackled.
Cool on a cooling rack and then store in an airtight container.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/currant-gingersnaps/