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This recipe makes both Ginger Snaps and Easter Cookies. Slightly chewy ginger snaps and Gingerbread Men with bursts of flavour!
Prep Time: 
10 mins
Cook Time: 
25 mins
18 Snaps and 14 Gingerbread Bunnies
1 cup (185g) lightly packed light or dark brown sugar or Muscovado sugar
¾ cup vegetable oil
¼ cup treacle
1 x 59g egg
2 cups (360g) plain flour
2 teaspoon bicarbonate of soda
½ teaspoon each ground cloves, cinnamon, freshly grated nutmeg OR 1½ teaspoons mixed spice
80g Buderim Ginger Naked Ginger, very finely chopped
¼ to 1/3 cup granulated sugar
Additional ½ cup (g) plain flour
Topping (for both)
350g white chocolate buttons
Additional 60g Buderim Ginger Naked Ginger, finely diced
Additional ground cinnamon, optional
ROYAL ICING for Gingerbread Men:
1 x 59g egg white
1½ cups (240g) pure icing sugar, sifted
½ teaspoon fresh lemon juice
Natural food colouring, optional OR writing icing


STEP 1 Preheat oven to moderately hot (190°C).

STEP 2 Lightly whisk together sugar, vegetable oil, treacle and egg.

STEP 3 Sift together 2 cups flour, bi carb and spices.

STEP 4 Add ginger, with fingertips mix through dry ingredients, to ensure chopped ginger is well coated with flour mix.

STEP 5 Add egg mixture and lightly stir to combine.

STEP 6 Roll into balls about size of a walnut. Gently roll in granulated sugar.

STEP 7 Place on baking paper lined baking tray about 6cm apart.

STEP 8 Bake in preheated oven for 12 to 15 minutes, until cracked on surface. Snaps will be slightly soft to touch in centre when ready.

STEP 9 Remove from oven. Cool on tray for about 5 minutes, then transfer to wire cake rack.

STEP 10 Chocolate Topping: Melt chocolate buttons as per manufacturer’s instructions. Either spread chocolate over ½ of snap with a spatular or knife or dip ½ of snap in melted chocolate. Sprinkle generously with additional ginger over chocolate. Allow to set.


STEP 1 Preheat or adjust oven temperature to moderately slow (160°C).

STEP 2 Add additional ½ cup flour into remaining dough, gently but thoroughly incorporating flour.

STEP 3 Roll out between sheets of baking paper to 5mm thickness.

STEP 4 Using a gingerbread bunny cutter, cut into shapes, re-rolling scraps as necessary.

STEP 5 Carefully place shapes about 4cm apart on baking paper lined baking tray. For fine decoration, use a small piping nozzle, carefully punch a hole in centre of head to place ribbon through on baking.

STEP 6 Bake in preheated oven for about 10 to 12 minutes.

STEP 7 Remove from oven, cool on tray for about 5 minutes, then transfer to wire cake rack.

STEP 8 Royal Icing: Beat egg white with lemon juice until just starting to froth. Gradually add icing sugar until firm peaks form. Colour with a drop or two of food colouring if desired. Spoon into piping bag with small plain nozzle attachment and decorate.


Helpful Notes: 

HANDY HINT Both decorated Snaps and Gingerbread Bunnies will keep in an airtight container for up to a week.