Make School Snacks A Snap With Gingersnaps
Contributed by: News Canada
(NC) - With all of the recent media attention concerning the amount of trans fatty acids in children's snack foods, parents are more confused than ever about what to put in their children's lunchbox. Gingersnap recipe to the rescue! These crisp cookies are great for packed lunches or served with fresh fruit for dessert. They also freeze well.
- 1/4 cup soft margarine or butter 50 mL
- 1/2 cup molasses 125 mL
- 1/2 tsp baking soda 2 mL
- 1-1/2 tsp boiling water 7 mL
- 1-1/4 cup all-purpose flour 300 mL
- 1-1/2 tsp ground ginger 7 mL
- 1/2 tsp ground cinnamon 2 mL
- 1/8 tsp ground cloves 0.5 mL
- 1 tsp granulated sugar 5 mL
In small saucepan, melt margarine; add molasses and bring to boil, stirring constantly. Remove from heat; let cool for 15 minutes.
In small dish, combine baking soda and water; stir into molasses mixture.
In mixing bowl, sift 1 cup (250 mL) of the flour, ginger, cinnamon, and cloves. Stir in molasses mixture until well combined. Add enough of the remaining flour to make dough that is easy to roll. Chill dough in refrigerator for 20 minutes.
On unfloured surface and using unfloured rolling pin, roll dough out to about 1/8-inch (3 mm) thickness. Cut into 2-inch (5 cm) rounds. Sprinkle with sugar. Bake on ungreased baking sheet in 375ºF (190ºC) oven for 5 to 8 minutes to set.
Serving Size: Makes 4 Dozen Cookies