Snappy Ginger Strips

Vegetarian
Dairy Free
Snappy Ginger Strips
35 min.
56
40kcal

Suggestions


Welcome to the delightful world of Snappy Ginger Strips, a perfect treat for those who crave a burst of flavor in every bite! These vegetarian and dairy-free snacks are not only easy to make but also incredibly satisfying, making them an ideal choice for antipasti, starters, or simply a delightful snack any time of the day.

Imagine the warm, inviting aroma of ginger, cinnamon, and cloves wafting through your kitchen as you prepare these delicious strips. With just 35 minutes of your time, you can whip up a batch that serves 56 people, making them perfect for gatherings, parties, or even a cozy night in with friends and family. Each strip is a mere 40 calories, allowing you to indulge without the guilt!

The combination of sugar and molasses creates a rich sweetness that perfectly complements the warm spices, while the crispy edges and chewy centers provide a delightful texture that will keep you coming back for more. Whether you enjoy them on their own or paired with a cup of tea, Snappy Ginger Strips are sure to become a favorite in your recipe repertoire.

So, roll up your sleeves and get ready to impress your loved ones with these irresistible treats that are as fun to make as they are to eat. Let’s dive into the recipe and bring a little ginger magic into your kitchen!

Ingredients

  • cup sugar 
  • 0.5 cup vegetable oil 
  • 0.3 cup blackstrap molasses 
  •  eggs 
  • cups flour all-purpose
  • 1.5 teaspoons baking soda 
  • 0.5 teaspoon salt 
  • 0.5 teaspoon ground ginger 
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • teaspoons sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack

Directions

  1. Heat oven to 375°F.
  2. In large bowl, mix 1 cup sugar, the oil, molasses and egg with spoon. Stir in remaining ingredients except 4 teaspoons sugar.
  3. Divide dough in half. Pat half of dough into 14x2-inch strip on ungreased cookie sheet.
  4. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar to about 1/2-inch thickness.
  5. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough.
  6. Bake 6 to 7 minutes or until edges are light brown and tops appear cracked; cool 2 minutes.
  7. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack. Store loosely covered.

Nutrition Facts

Calories40kcal
Protein5.55%
Fat11.62%
Carbs82.83%

Properties

Glycemic Index
4.72
Glycemic Load
5.65
Inflammation Score
-1
Nutrition Score
1.0008695786414%

Nutrients percent of daily need

Calories:40.18kcal
2.01%
Fat:0.52g
0.81%
Saturated Fat:0.09g
0.58%
Carbohydrates:8.42g
2.81%
Net Carbohydrates:8.28g
3.01%
Sugar:4.99g
5.54%
Cholesterol:2.92mg
0.97%
Sodium:51.93mg
2.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.56g
1.13%
Manganese:0.07mg
3.68%
Selenium:2.06µg
2.94%
Vitamin B1:0.04mg
2.4%
Folate:8.55µg
2.14%
Iron:0.3mg
1.67%
Vitamin B2:0.03mg
1.56%
Vitamin B3:0.28mg
1.4%
Magnesium:4.81mg
1.2%