Ginger Snaps

Ingredients

• 1/2 cup lard
• 1/2 cup butter
• 1 large cup brown sugar
• 1 cup water
• 1 tablespoon extract ginger
• 1 teaspoon extract cinnamon
• 1 teaspoon extract cloves
• 1 quart flour
• 1 1/2 teaspoons Royal Baking Powder

Method

1. 1

   Rub to a smooth paste the lard, butter, and sugar; then rub it into the flour and powder sifted together.

2. 2

   Mix into a firm dough with the water and extracts.

3. 3

   Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on greased pan, in a hot, steady oven for 8 minutes.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 32. The excerpt below is the record exactly as published.

teaspoon ex¬ tract cinnamon. Mix as for cakes without butter, and bake in patty-pans in a quick oven. Ice with water icing flavored with cinnamon extract. Drop Cakes. — 1 cup butter, A cup sugar, 2 eggs, 1 small teaspoon Royal Baking Powder, 1 pint flour, 1 cup washed and picked currants, 1 teaspoon each extract nutmeg and lemon, A cup milk. Rub the butter and sugar to a white, light cream ; add the eggs, beat 10 min¬ utes; add the flour and powder sifted to¬ gether, the milk .and extracts. Mix into a rather firm batter, and drop with a spoon on a greased baking-tin; bake in a quick oven 10 minutes. Scotch Cakes. — 1 pound flour, A pound butter, A teaspoon Roval Baking Powder, A cup granulated sugar, 1 teaspoon extract va¬ nilla. Mix flour and baking powder. Rub in butter as for biscuits, i Work in the sugar and flavoring. This gives a rather crumbly dough. Work with hands to make it adhere, pat out in cakes, sprinkle with caraway-seed. Bake in moderate oven. Very rich. Ginger Snaps. — A cup lard, A cup butter, 1 large cup brown sugar, 1 cup water, 1 table¬ spoon extract ginger, 1 teaspoon each extract cinnamon and cloves, 1 quart flour, 1 A tea¬ spoons Royal Baking Powder. Rub to a smooth paste the lard, butter, and sugar; then rub it into the flour and powder sifted together. Mix into a firm dough with the water and extracts. Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on greased pan, in a hot, steady oven, 8 minutes. Soft Gingerbread. — 1 cup molasses, A cup sugar, A cup butter, H cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1 A teaspoons Royal Baking Powder.

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