Days missed, orders galore, catching up – A Gingersnap Biscuit Recipe

Where to start today. I feel like I have Foodie Days missed which I wanted to write about but with orders galore to bake for postal delivery they take priority so now I am catching up. I have been so busy and finished so many jobs yesterday but I still have loads to do. The housework seems to be getting neglected this week which can’t be helped so the whole family will have to pitch in this weekend to get the house straightened out.

As I say, I have missed a couple of Foodie Calendar Days which I wanted to bake something for so this morning I have baked a couple of different things. For “National Gingersnap Day” which was celebrated on the 1st of July, I have baked my family’s favourite Gingersnap Biscuits for them to have a as a treat this weekend. These biscuits are so crunchy and spicy which makes them perfect for dunking in a cup of tea. They do not fall apart when dunked which is even better.  I am sharing this recipe today as it one that I use regularly and it was probably one of the first recipes I was given by my Grandma – a family heirloom for you to try. I am sure I have shared a Ginger Biscuits recipe before but on checking back it is not shown as a printable recipe  (look at Gingerbread Reindeers ) so I am adding the recipe again as I use it a lot and you can try it out too.

Gingersnap Biscuits

: 10
: 10 min
: 25 min
: 35 min
: Easy

Nutritionally, one of the biscuits contains 162calories, 4.8g total fat (6% daily total fat), 28.3g total carbohydrate (10% daily total carbohydrate), 0.5g fibre (2% daily fibre) (based on a 2000 calorie diet).


  • 5oz plain flour
  • 1/2tsp bicarbonate of soda
  • 3/4tsp ground ginger
  • 1/4tsp cinnamon
  • 2oz soft spread
  • 5oz caster sugar
  • 1/2 egg (beaten)
  • 2tbsp black treacle
  • Step 1 Preheat the oven to Gas 3.
  • Step 2 Line two baking trays.
  • Step 3 Weigh out the ingredients into a mixing bowl.
  • Step 4 Mix together to form a dough.
  • Step 5 Shape into 10 even sized balls and place on the baking trays.
  • Step 6 Bake until crisp and cracked on the top and check that the base is cooked too before removing from the oven.
  • Step 7 Allow to cool on the tray before storing in an airtight tin.

The other Foodie Calendar date which I have missed was on the 5th July and it was “National Apple Turnovers Day” and I didn’t find time to celebrate this day. However, I have made the effort today and baked my version of an Apple Turnover. A traditional turnover consists of pastry which is folded over to enclose apples, currants, spices etc (whatever filling you want to add really) and it resembles a pasty. My version is based on several recipes added together the first of which is the apple chunks being used as a base – like pineapple in a Pineapple Upside Down Cake. Next I made a muffin mix and added cinnamon to the recipe as it will compliment the apple. I didn’t want to use the basic syrup which is added in a Pineapple Upside Down Cake recipe. Instead I added the ingredients for making a sauce on a self saucing pudding. Popped it in the oven and the result was perfect. Just how I imagined and more. Th sauce had covered the apple pieces but on forming it had the cinnamon flavour running through it. A delicious addition to the recipe and as you turnover the bake the apples and sauce show on the top instead of the bottom so it is an Apple Turnover baked by 🙂

Apple Turnover (my version)

I still have plenty to talk about but I am going to leave it for today – I don’t want to over load the post but the Apple Turnover idea is a recipe I will add another day. There are so many possibilities with this recipe and I am sure nutritionally it is a fairly healthy recipe. More on this later. 🙂