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
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.
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!