15 mins makes 30
These ginger snap cookies are great on a dessert cheese platter (see our Autumn Dessert Cheese Platter for inspiration).
We love the unusual combination of a slightly sweet, thin ginger snap with a soft blue vein smeared over the top. Try with a mulled wine for some extra indulgence!
Pre heat oven to 180 degrees.
In a 2 litre saucepan melt butter, sugar and honey until dissolved and combined. Add the flour, bicarb soda and ginger, mix until it forms a soft dough.
While warm take a teaspoon at a time of the dough roll into a ball and place on the baking tray, gentle press the ball out to create a thin cookie and spaced about 5cm apart each. Bake the biscuits in the oven for about 15-20 minutes until the tops are starting to crack and brown.
Cool for 5 minutes then loosen off the greaseproof paper, place in a biscuit tin or container of your choice lined with greaseproof of kitchen paper.