Ginger Snaps

1. 2 cups sifted all-purpose flour
2. 2 tablespoons freshly ground/grated ginger
3. 2 teaspoons baking soda
4. 2 teaspoons ground cinnamon
5. 1/4 teaspoon salt
6. 3/4 cup shortening/butter
7. 2 cups white sugar
8. 1 egg
9. 1/4 cup dark molasses/jaggery
10. 1/3 cup cinnamon sugar

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift all the dry ingredients into a bowl.
3. Beat the butter until creamy. Add the molten molasses to it.
4. Beat the egg in a separate bowl.
5. Add the grated ginger to the dry mixture and mix thoroughly. Add the egg followed by the butter and molasses mixture in two batches.
6. Mix the dough well and let it stand for about 10 minutes. The consistency of the mixture should be like freshly made besan laddu or until you can pinch off small amounts of dough readily.
7. Roll them into 1 inch diameter balls between your palms.
8. Roll each ball in cinnamon sugar and place them 2 inches apart on an ungreased baking sheet.
9. Bake for about 10 minutes, or until the tops are rounded and slightly cracked.
10. Cool the cookies on a plate. They begin to harden in a few minutes.

1. I didn’t have cinnamon sugar, so we skipped that step. But I’m sure that’d taste GREAT!
2. I figured that a simple way to make cinnamon sugar is to use 7 parts granulated sugar for every one part cinnamon.
3. Jaggery/molasses can be substituted with honey or maple syrup. 1 part jaggery equals 1 part honey. 1 part honey equals 1 part maple syrup. Thus, by transitivity, 1 part jaggery equals 1 part maple syrup. I’m such an awesome engineer, no?
4. 1 cup shortening equals 1 cup butter.
5. Freshly grated ginger works best. DO NOT use anything else. Please.
6. Sifting makes the dry mixture very very fine. It makes any kind of baking recipe doubly yummy. Promise.
7. Bonding with the mallu boy again. After a fairly long time.
8. Pooja Gaonkar’s birthday present. From moi. A dozen cookies or so. I hope they’re appreciated.
9. kthxbai


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