Boiled Ginger Snaps
Yield
2 dozenPrep
5 minCook
25 minReady
30 minIngredients
| 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 |
|
Trans-fat Free
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℃).
Comments
wld. like to know if i shld. cool the molasses water lard mixture before adding the dry ingredience thanx
I just read the directions, and I don't think you need to cool the molasses water, because the dough needs to be chilled after everything is mixed together. Hope this helps, and happy cooking :)