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The best ever cookies, Ginger Snaps
Ingredients
2 cups all-purpose flour
1 cup sugar
2.5mL baking soda
5mL allspice
10mL ground ginger
135mL butter or margarine
1 egg
5mL syrup
Method
Sift flour, sugar, baking soda, and spices together. Melt butter and then mix in with the dry ingredients to form a crumbly texture. Beat the egg with the syrup, and then mix that into the dry ingredients. It’ll look like the dough will never come together – in fact, it kind of doesn’t. Just mix it as well as can, and it’ll hold together when you form the cookies.
I used a 15mL measure and pressed the dough into it to form cookies. They could probably be a bit flatter, so next time I’ll press them down a bit.
Bake for 14 minutes until the bottoms are just a little browned. Allow them to cool on a rack to crisp up.
Prepared by Corlea Smit – “Sarie” magazine, adapted
