Day 10, 2014: Gingersnaps

  Gingersnaps - baked by Sue Aldred at our Middleton branch. Sue will be sharing her cookies at the library today!

½ cup white sugar                                                              

 3 ½ - 4 cups all-purpose flour

 1 cup molasses                                                                       

 1 teaspoon salt

½ cup hot, melted shortening                                            

 2 teaspoons ginger

½ cup clear, hot tea                                                              

½ teaspoon cloves

  1 teaspoon baking soda

Put sugar and molasses into a mixing bowl. Dissolve the baking soda in the hot tea and add, together with the shortening, to sugar mixture. Let stand until lukewarm, then add the dry ingredients. Chill dough overnight, or at least 2 hours, before rolling out. This chilling improves the flavour and makes the dough easier to handle. The dough should be rolled thin (about 1/8”) and more flour may be added, if necessary for easier handling. Bake at 350 for 8 – 10 minutes.

 

From “Out of Old Nova Scotia Kitchens”

Sue's note: Children could help to add ingredients, cut out and decorate but the dough is a little tricky to roll out and transfer to the cookie sheet.

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