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| Gingersnaps at the top; Snickerdoodles at the bottom |
2 cups flour (280 gr)
1 tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves (more?)
1/2 teaspoon salt
3/4 cup shortening (crisco/trex) (170 gr)
1 cup sugar (200 gr)
1 egg
1/4 cup molasses (treacle)* (85 gr)
Extra granulated sugar for rolling
Mix first 6 (dry) ingredients together in one bowl. In a second bowl cream shortening and sugar. Beat in egg and molasses. Add dry ingredients and blend well.
Form into small balls and roll in granulated sugar. Bake at 350 F on a greased or lined tray, 10-12 minutes until tops are rounded and crackly.
*my mother's tip: spray inside cup with oil before measuring the molasses
The two staple cookies of my childhood were recipes from my great-grandmother, whose family was of Dutch origin, which probably explains the snickerdoodles (another post for that recipe). These gingersnaps are similarly a New England version of the European - chewy not crisp, despite the name. We're making them today as a Mother's Day treat. Will try to get some UK measures up for the ingredients shortly.
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