Boiled Ginger Snaps
Yield
2 dozenPrep
5 minCook
25 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
molasses
|
|
| 2 | teaspoons |
ginger
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| 1 | cup |
lard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
molasses
|
|
| 1E+1 | ml |
ginger
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 237 | ml |
lard
|
|
Directions
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 at 400℉ (200℃).
