crispy cinnamon pork belly


These decadent cinnamon ginger biscuits, nuts or snaps as they are called are not only tasty but also scrubs off the sugar. Now you can have your biscuit and eat it too.

Prep Time :
15 Minutes
Cook Times : 15 minutes
Yield : 1-2 servings


  • 3/4 (255g) cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. Ceylon Cinnamon powder
  • 1 tbs. ginger powder
  • 1/2 cup (150g) butter
  • 1/3 tsp. salt
  • 1/4 cup molasses
  • 1 cup 200g brown sugar



  1. Preheat Oven to 350°F.
  2. Lay parchment paper on a baking tray and set aside.
  3. Mix the flour, Ceylon Cinnamon powder, ginger powder, salt and set aside.
  4. In a seperate bowl add 1/2 cup of sugar and set aside.
  5. In another bowl add the butter and 1/2 cup sugar and whisk with an electric mixer.
  6. Beat the egg and add it to the butter followed by the molasses until combined. 
  7. Finally add the dry mixture.
  8. Use a tablespoon to scoop up the dough, roll into a ball and then dip it in reserved sugar.
  9. Arrange the balls on the parch,ent lined baking sheet, spacing them 3 inches apart. 
  10. Bake at 350°F (180°C) 15 minutes. 
  11. Let it cool for a minute on baking tray and then transfer to a plate to cool completely.
  12. Store in an airtight container for serving.