Difference between revisions of "Ginger Snaps II"
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* pinch of [[salt]] | * pinch of [[salt]] | ||
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# Heat the [[molasses]] with the [[shortening]]. | # Heat the [[molasses]] with the [[shortening]]. | ||
# Mix together the [[flour]], [[baking powder]], [[ginger]] and [[salt]]. | # Mix together the [[flour]], [[baking powder]], [[ginger]] and [[salt]]. | ||
Latest revision as of 16:40, 16 July 2012
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 2 tablespoons shortening
- ½ cup molasses
- ½ tablespoon ginger
- pinch of salt
Procedures
- Heat the molasses with the shortening.
- Mix together the flour, baking powder, ginger and salt.
- Add this mixture to the molasses and shortening.
- Let cool.
- Toss when cool on floured pastry board.
- Roll out thin and cut with biscuit cutter.
- Place on greased pastry sheet.
- Bake in moderate oven for about 10 minutes. Ginger snaps must be crisp.
