Ginger Snaps

Ginger Snaps 1 Ginger Snaps 2  Tried Tested

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

Sift flour, sugar, baking soda, and spices together. Melt butter and then mix in with the dry ingredients to form a
crumb-y 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 little browned. Allow them to cool on a rack to crisp up.

Source: Corlea Smit – “Sarie” magazine, adapted
TRIED AND TESTED

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