Boiled Ginger Snaps

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Boiled Ginger Snaps Ingredients

2 c Flour	1 ts Soda
1 c Brown sugar	1/2 ts Salt
1 c Molasses	1/2 c Water
2 ts Ginger	1 c Lard (I use Crisco)

Instructions for Boiled Ginger Snaps

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.) Id 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

Main Ingredient: CookiesCuisine: Uncategorized

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