Boiled Ginger Snaps

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Title: Boiled Ginger Snaps
Categories: Polkadot, Epona, Cookies, Spicy
Yield: 1 Servings

2 c Flour
1 c Brown sugar
1 c Molasses
2 ts Ginger
1 ts Soda
1/2 ts Salt
1/2 c Water
1 c Lard (I use Crisco)

Heat molasses and water to boiling point. Add shortening. Add dry
ingredients mixed and sifted. Chill. Roll very thin and cut. Bake
about
10 minutes in a hot oven.

A note earlier in the cookbook suggests a hot oven should be in the
range of 400-450 degrees (these recipes were devised for the ovens of
wood stoves, apparently.) I'd say to go with 400F.

Very crisp. Very gingery.

Source: "Baking Made Easy" Occident Flour cookbook, 1923

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

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