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Laurene’s Ginger Snaps


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


  • 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


  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.

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