"Kamala Snap" baking instructions
Who doesn't love a good, chewy ginger snap? We added some extra kick with three kinds of ginger, fresh ground black pepper, and a hint of cayenne. This cookie deftly blends Jamaican and Indian flavors into one capable cookie. One taste and you'll agree, the Kamala will be a great Vice President.
Preheat oven to 350°.
Mixing by hand, cream butter and sugar.
Blend well.
Stir in the molasses and egg.
Blend well.
Sift in flour, soda and salt, mix until just combined.
Add all the spices.
Fold in all spices.
Fill a small dish with sugar, some ground cinnamon and ginger.
Form small balls with dough and dip tops into the sugar mixture.
Place about 2" apart on parchment lined baking sheet.
Bake for 15 mins, or until edges are browned.
Transfer to a wire rack and let cool.
ENJOY!
3/4 cup organic butter
1 cup sustainable & fair trade sugar
1/4 cup unsulphured molasses
1 free-range, vegetarian-fed egg
2 cups organic flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp fresh ginger, diced
1 TBSP crystalized ginger, diced
1/8 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Quality matters, always try to source the best local ingredients you can find. Support small business, US farmers, sustainable brands, and businesses in battle ground states. We love Penzey's for all of our spices, and Sunrise Flour Mill for our flour and oats.