Ginger Snaps
Thin, hard, properly snappy ginger biscuits. Boiling the molasses before mixing and chilling the dough hard are what let you roll them thin enough to crack when you break them.
Ingredients
- molasses — 240 ml
- butter or shortening — 110 g
- all-purpose flour — 400 g
- baking soda — 0.5 tsp
- ground ginger — 1 tbsp
- salt — 1.5 tsp
Instructions
- Bring the molasses to the boil and pour it straight over the butter, stirring until melted.
- Sift the flour, baking soda, ginger and salt together and stir them in.
- Chill the dough thoroughly — at least two hours, or it cannot be rolled thin.
- Heat the oven to 180°C (350°F).
- Roll out a quarter of the dough at a time as thinly as you possibly can, and cut small rounds.
- Bake close together on a tray for 6–8 minutes; they crisp as they cool.