Ginger Snaps

Ingredients

• Butter, y^ pound
• Flour, 2 pounds
• Ground ginger, 1 tablespoon
• Brown sugar, y^ pound
• Molasses, 1 pint

Method

1. 1

   Rub the butter into the flour, and add the ginger and the sugar.

2. 2

   Mix thoroughly, then add gradually the molasses, as the dough must be quite stiff — possibly you may not need the entire pint of molasses, it depends on the grade of flour used.

3. 3

   Knead it thoroughly, and roll out into a thin sheet.

4. 4

   Cut with a small round cutter and bake in a moderate oven until the cakes are brown and crisp.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 85. The excerpt below is the record exactly as published.

GINGER SNAPS Butter, y^ pound. Flour, 2 pounds, Ground ginger, 1 tablespoon. Brown sugar, y^ pound. Molasses, 1 pint

Cook this with the app: pantry check, scaling, and the assistant.