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Very Hot Ginger Snaps

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Ingredients
  Butter 3 Tablespoon
  Molasses 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Soda 1⁄4 Teaspoon
  Ground ginger 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon, freshly grated
  White sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
Directions

Bring the butter, molasses, and water to the boil in a large saucepan.
Stir to melt the butter.
Cool.
Sift the dry ingredients together.
Add to the molasses mixture.
Incorporate into a ball.
Cool at least 1 hour.
Divide the dough into 4 parts.
Roll out each part very thin, 1/8", on a lightly floured board.
Cut into desired shapes.
The dough may appear initially to be too dry, but in fact works quite well.
The cookies may be brushed with beaten egg white and sprinkled with sugar.
Bake 6 to 8 minutes at 350 degrees.
Remove and let cool and harden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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4.130555
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1523 Calories from Fat 351

% Daily Value*

Total Fat 40 g61.6%

Saturated Fat 24.2 g121.2%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 632.8 mg26.4%

Total Carbohydrates 281 g93.7%

Dietary Fiber 8 g32.2%

Sugars 148.4 g

Protein 16 g32.3%

Vitamin A 23.5% Vitamin C 3.6%

Calcium 25.3% Iron 74.4%

*Based on a 2000 Calorie diet

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Very Hot Ginger Snaps Recipe