The best ever cookies, Ginger Snaps
2 cups all-purpose flour
1 cup sugar
2.5mL baking soda
10mL ground ginger
135mL butter or margarine
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