Boiled ginger snaps

Yield: 1 Servings

Measure 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)

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

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