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.
Laurene’s Ginger SnapsSeptember 21, 2015 Print
Recipe courtesy of Diane Tye
- 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
- Cream shortening, sugar, molasses and egg in large bowl.
- Mix dry ingredients together in another bowl, add to egg mixture.
- Shape into a log and chill in refrigerator for at least one hour.
- Slice as thin as possible and place on greased baking sheet.
- Bake in 375°F (190°C) oven for just a few minutes. Yields 4 dozen.
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