Title: Boiled Ginger Snaps
Categories: Polkadot Epona Cookie Spicy
Yield: 1 Servings

2	c	Flour
1	c	Brown sugar
1	c	Molasses
2	ts	Ginger
1	ts	Soda
1/2	ts	Salt
1/2	c	Water
1	c	Lard (I use Crisco)

Heat molasses and water to boiling point. Add shortening. Add dry ingredients mixed and sifted. Chill. Roll very thin and cut. Bake about 10 minutes in a hot oven.

A note earlier in the cookbook suggests a hot oven should be in the range of 400-450 degrees (these recipes were devised for the ovens of wood stoves, apparently.) I'd say to go with 400F.

Very crisp. Very gingery.

Source: "Baking Made Easy" Occident Flour cookbook, 1923

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA By fatfree-request@fatfree.com on Jun 16, 1997

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