Name: Chocolate Dipped Ginger Snaps
Total time: 35 min
Yield: 2 servings
Cuisine: Baking
Ingredients: 120g plain flour; 1 tsp salt; 1/2 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground ginger; 1/2 tsp mixed spice; 60g butter, cubed; 60g caster sugar; 3 tbsp maple syrup; 2 tbsp mixed peel, chopped; 100g dark chocolate

Question 1

How long does Chocolate Dipped Ginger Snaps take?

Accepted Answer

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

Question 2

What can I use instead of maida in Chocolate Dipped Ginger Snaps?

Accepted Answer

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Question 3

Can I make Chocolate Dipped Ginger Snaps ahead of time?

Accepted Answer

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Question 4

Is Chocolate Dipped Ginger Snaps vegetarian?

Accepted Answer

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Question 5

Do I need an oven for Chocolate Dipped Ginger Snaps?

Accepted Answer

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

Question 6

What do you serve with Chocolate Dipped Ginger Snaps?

Accepted Answer

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Chocolate Dipped Ginger Snaps

Ingredients

Method

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