challenge · Great Grandma's recipes

Good Ginger Snaps

Oh help! This recipe is designed for a cook with more experience than me. How much more sugar? Method? How soft is soft dough? Baking temperature and time?

Also it appears that Grandma Ethel was some kind of industrial baker. My sister cooked this recipe first, and even halving the quantities, it took 3 cups of flour. I’m so glad she did. I would have been straight in there without thinking things through first, pouring a year’s supply of flour into a huge bowl. Twice.  I’m hoping to get a pic of her Ginger Snaps to add to this post in the next day or so.

So here’s what I did. I cooked (a half) recipe with the butter/ lard mix, and as a test I did one butter only batch. ( again, only a half batch)

I have taste tested them with a couple of cook/ chef  friends, and the verdict was that the batch with the lard tasted better. (Tested by me, but not those with the palates and qualifications was the uncooked dough mix – all butter wins hands down) So, here’s the recipe, with all the quantities, cooking times etc. You make your own decisions about lard and butter.

110g butter (or butter and lard mix)

1/2 cup brown sugar

1 small egg

1/2 cup treacle

1 teaspoon Bicarb Soda, dissolved in 2 tablespoons hot water

1 tablespoon powdered ginger

3 cups flour

Preheat oven to 180°C (350°F) Look- mine has the perfect setting for traditional recipes!

Beat the butter/lard and sugar until creamy. Add the egg and beat well. Add the treacle and hot water with bicarb soda in it. When you add the hot water, it seems to curdle and separate a bit at this point, but it came back together again when I added the flour, so don’t worry.

Add the flour and ginger, and mix to a soft dough. Turn onto a board and roll to 3mm(1/8 inch) thick. Cut out your shapes.

Place on baking trays and bake at 180° for 15 minutes. Cool on a wire rack.


Just as a funny side note, the Aunty Collector (aged nine) asked “Are we going to have to eat this?” when he saw the recipe. It turned out that he had read the title as “Food Sugar Soap”. No wonder he wasn’t keen!



8 thoughts on “Good Ginger Snaps

    1. They were a mix, depending on how long they were in the oven, and how many times I opened the door for other batches. They were nice either way. Some of us liked them crisp, some prefered them chewy.

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