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Gingersnaps

These highly addictive spicy cookies with their cracked, sugary tops are equally at home dunked in tea, coffee, or milk.

Gingersnaps
Serves: 60
Ingredients
  • ¾ cup vegetable shortening
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 large egg
  • ⅓ cup molasses
  • 2⅓ cups all-purpose flour
  • 1 - 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
For the coating
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 190°C. Lightly grease (or line with baking paper) two baking sheets.
  2. Beat together the shortening, sugar, salt, and baking soda.
  3. Beat in the egg, then the molasses.
  4. Add the flour and spices, beating to make a smooth, fairly stiff dough.
  5. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
  6. Drop the dough in 2cm balls into the cinnamon-sugar mixture.
  7. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 3½cm between them; they'll spread as they bake.
  8. Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and chewy in the centre. Bake for 13 minutes for cookies that are crisp and crunchy all the way through.
  9. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
Notes
You can substitute butter for the vegetable shortening but the cookies will be soft, not crisp.

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