Boiled Ginger Snaps

Title:
Boiled Ginger Snaps

Yield:
1 Servings

Categories:
Epona,
Cookies,
Spicy




Ingredients:





     2 c  Flour


     1 c  Brown sugar


     1 c  Molasses


     2 ts Ginger


     1 ts Soda


   1/2 ts Salt


   1/2 c  Water


     1 c  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 
on Aug 1,


 9