Best English Snaps Recipes

ENGLISH GINGER SNAPS

English Ginger Snaps image

Provided by Moira Hodgson

Time 45m

Yield About 60 cookies

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter at room temperature
1 cup white sugar
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large egg
1 teaspoon white vinegar
4 tablespoons molasses

Steps:

Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.

Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 4 grams, TransFat 0 grams

ENGLISH SNAPS

English Snaps image

A Welsh friend passed this recipe on to me. Vinegar adds a very faintly sour taste that enhances this cookie.

Provided by JJOHN32

Categories Welsh Recipes

Yield 72

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup white sugar
1 egg
¾ cup corn syrup
1 ½ teaspoons cider vinegar
1 cup shortening

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
Combine flour, baking soda, and spices. In a large bowl, cream shortening and sugar. Beat in the egg. Beat in the corn syrup and cider vinegar. Gradually blend in the dry ingredients.
On a floured surface, roll out dough to a thickness of 1/4 inch. Using a 1 1/2 inch round cookie cutter, cut dough into rounds and place 1 1/2 inches apart on prepared baking sheets. Bake for 8-12 minutes--until firm to the touch. Transfer to wire racks to cool.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 9.2 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 27.4 mg, Sugar 2.8 g