Skip to main content

Laurene’s Ginger Snaps

Print

Diane Tye’s mother baked a lot of cookies, as discussed in Diane’s book, Baking as Biography: A Life Story in Recipes. The trick to these ginger snaps is to slice them as thin as possible to ensure they have the requisite snap.

Recipe courtesy of Diane Tye

Ingredients:

  • 1/2 cup (125 ml) shortening
  • 1/2 cup (125 ml) brown sugar
  • 1/2 cup (125 ml) molasses
  • 1 egg
  • 3 cups (750 ml) flour
  • 2 tsp (10 ml) soda in
  • 1/3 cup (75 ml) hot water
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) ginger
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) allspice

Directions:

  1. Cream shortening, sugar, molasses and egg in large bowl.
  2. Mix dry ingredients together in another bowl, add to egg mixture.
  3. Shape into a log and chill in refrigerator for at least one hour.
  4. Slice as thin as possible and place on greased baking sheet.
  5. Bake in 375°F (190°C) oven for just a few minutes. Yields 4 dozen.

More Recipes

Grilled Teriyaki Salmon

Molasses provides this sauce with depth and intense flavour. It’s versatile, so you can ...

Molasses Roasted Onions

The addition of molasses creates a rich, savoury sweetness that takes these onions to a wh...

Molasses doughnuts

When it’s time for a real treat, what can be better than doughnuts? And these ones are s...

Ginger Pear Apple Crisp

Molasses provides a great sugar substitute for the fruit filling in this yummy crisp with ...

Molasses Spice Cookies

Delicious cookies are part of what has earned Scanway Catering its status for delectable d...

Do NOT follow this link or you will be banned from the site!