Boiled ginger snaps
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | cup | Brown sugar |
| 1 | cup | Molasses |
| 2 | teaspoons | Ginger |
| 1 | teaspoon | Soda |
| ½ | teaspoon | Salt |
| ½ | cup | Water |
| 1 | cup | Lard (I use Crisco) |
Directions
Heat molasses and water to boiling point. Add shortening. Add dry ingredients mixed and sifted. Chill. Roll very thin and cut. Bake about 10 minutes in a hot oven.
A note earlier in the cookbook suggests a hot oven should be in the range of 400-450 degrees (these recipes were devised for the ovens of wood stoves, apparently.) I'd say to go with 400F.
Very crisp. Very gingery.
Source: "Baking Made Easy" Occident Flour cookbook, 1923 * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke <lisa@...> on Aug 1, 9