Recipe - Boiled Ginger Snaps

2 cup Flour
1 cup Brown sugar
1 cup Molasses
2 teaspoon Ginger
1 teaspoon Soda
One half teaspoon Salt
One half cup Water
1 cup 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 400450 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 12018223627. Posted by EPONA

Posted to MCRecipe Digest V1 #705 by Lisa Clarke lisa@gaf.com on Aug 1,
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