Difference between revisions of "Ginger Snaps V"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 13: | Line 13: | ||
* [[flour]] (enough to make a stiff paste) | * [[flour]] (enough to make a stiff paste) | ||
| − | == | + | == Procedures == |
# Cream Crisco and [[granulated sugar|sugar]] together | # Cream Crisco and [[granulated sugar|sugar]] together | ||
# Add [[molasses]], spices, [[salt]], soda mixed with boiling [[water]] and sufficient [[flour]] to make stiff paste. | # Add [[molasses]], spices, [[salt]], soda mixed with boiling [[water]] and sufficient [[flour]] to make stiff paste. | ||
Latest revision as of 16:40, 16 July 2012
Description
Sufficient for one hundred snaps.
Ingredients
- 2 cupfuls molasses
- 1 cupful brown sugar
- 1 cupful Crisco
- 2 teaspoonfuls baking soda
- 2 teaspoonfuls powdered ginger
- 1 teaspoonful powdered mace
- 1 teaspoonful salt
- 2 tablespoonfuls boiling water
- flour (enough to make a stiff paste)
