Mini Marbled Snaps
From jo_jo_ba 13 years ago
- 4 hours to make
- Serves 330
This was my attempt to recreate the ShaSha Baking company's "Sweet Karma" Snaps, which I haven't been able to find in a long time! Be careful when "marbling" the dough - you don't want to take it too far because then the whole thing turns into one colour. Read more This makes about 330 miniature heart or circle-shaped cookies, which is good because they're a hit! See less
Ingredients
- 3/4 cup salted butter shopping list
- 3/4 cup sugar shopping list
- 2 tbsp fancy molasses shopping list
- 1/4 cup honey shopping list
- 2 ½ cups spelt flour shopping list
- 1 ½ tsp ground ginger shopping list
- ½ tsp cinnamon shopping list
- ½ tsp cloves shopping list
- ½ tsp nutmeg shopping list
- 3 tbsp dark cocoa powder shopping list
- 1 tbsp water shopping list
How to make it
- Combine butter, sugar, molasses and honey in a saucepan and melt together, stirring to prevent burning See Photo. Remove from heat. See Photo
- Stir in the flour and divide dough into two separate bowls.
- To one bowl of dough, stir in ginger, cinnamon, cloves and nutmeg, stirring well to combine. To the other bowl add the cocoa powder and water, mixing well to combine.
- Cover dough in plastic wrap and chill 2 hours.
- Line baking sheets with parchment paper.
- On a plastic-lined countertop, roll out a third of one portion of the dough to about 1/4" thickness.
- On another floured surface, roll out 1/3 of the other portion of dough to 1/4" thickness.
- Transfer the dough on the plastic wrap to the top of the other dough and press lightly to adhere the two sheets. See Photo
- Gently gather the doughs into a ball and re-roll into a 1/8", marbled-looking sheet (you may have to lightly knead it to marble, don't do it too much!) See Photo
- Cut out cookies using a miniature cookie cutter or fondant cutter. Chill 30 minutes.
- Repeat rolling/marbling/cutting/chilling process for the remaining dough (doing three batches ensures it stays cold and won't require as much re-rolling).
- Preheat oven to 350F.
- Bake for 12 minutes. Cool on the sheets, set on a cooling rack, for 30 minutes before transfering the parchment to the racks and cooling completely.
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