Vegan MoFo Recipe #27: Ginger Snaps

Accidentally vegan! These cookies tasted fab! But they had no snap. I did roll some of them very thin but still not snappy and a bit soft, I guess I didn’t bake them enough. I’m glad I didn’t take the time to roll out the majority of them super thin, they were annoying to deal with when cutting.  The taste makes up for that but I wanted snaps.

Ginger Snaps
pg 126 The Laura Secord Canadian Cookbook

These Newfoundland cookies have a real old-fashioned “snap” to them and will make excellent gingerbread men, too, if dough is rolled a little thicker.

Preheat oven to 375˚ F.

Grease a baking sheet lightly.

Bring to a boil
1/4 cup water
1/2 cup molasses
1/3 cup shortening

Cool.

Sift together:
2 cups all-purpose flour
2/3 granulated sugar
1/2 teaspoon baking soda
pinch of salt
1 tablespoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Stir dry ingredients into molases mixture. Chill 1 hour.

Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut with a cookie cutter. Place about 1 inch apart on prepared baking sheet.

Bake in 375˚ oven for 5 to 8 minutes, or until lightly browned.

Makes 6 dozen.