Ginger Snaps
HomeRecipesBiscuitsGinger Snaps
Water ¼ cup
Molasses or black treacle ½ cup
Butter 1/3 cup
All purpose flour 2 cups
Granulated sugar 2/3 cup
Baking soda ½ teaspoon
Pinch of salt
Ground ginger 1 tablespoon
Nutmeg ½ teaspoon
Cinnamon ½ teaspoon

Bring to a boil the water, molasses or black treacle and butter. Allow to cool.

Sift together the remaining dry ingredients, and stir them into the hot molasses mixture. Then chill the dough for at least an hour.

Pre-heat the oven to 190°C 375°F

Grease a baking sheet lightly.

Roll the dough out on a lightly floured surface to 3mm or 1/8 inch thickness. Cut into shapes with a cookie cutter and place about an inch apart on the prepared baking sheet. The mixture can be used for Gingerbread Persons if it’s rolled out thinner.

Bake at 190°C 375°F for about 15 minutes or until lightly browned.
Makes about 3 dozen or so.


The mixture can be made before you need the biscuits as it will survive for a day or two in the refrigerator.

Canadian Cook Book. Laura Secord. McClelland & Stewart Ltd

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Last updated by: Webmaster , 03-Jul-2007 01:08 PM

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