Ginger Snaps (Recipe from 1903)

Ginger Snaps (Recipe from 1903) >>>

Auckland Star, Volume XXXIV, Issue 119, 20 May 1903, Page 2 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Ginger Snaps recipe converted to metric measurements.

Ingredients:

• 240 ml molasses

• 200 g sugar

• 1 tablespoon (15 ml) ground ginger

• 170 g butter

• 120 ml water

• 2 teaspoons (5 g) ground cinnamon

• 1 teaspoon (5 g) baking soda

• 1 teaspoon (5 g) salt

• Flour: enough to make a stiff dough (approx. 500-600 g, but adjust as needed)

Instructions:

1. Combine molasses, sugar, ginger, butter, water, cinnamon, baking soda, and salt.

2. Gradually add flour until the dough is firm and can be rolled.

3. Roll into small balls or desired shapes.

4. Bake in a hot oven (~200°C) until hard.