Grandma's Gingersnaps

    Grandma's Gingersnaps


    389 people made this

    About this recipe: This was my mother-in-law's recipe and my husband's favourite. Shorten or lengthen the cooking time for a softer or crisper biscuit.

    Serves: 36 

    • 170g margarine
    • 1 cup caster sugar
    • 1 egg
    • 1/4 cup (60ml) molasses
    • 2 cups plain flour
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 cup caster sugar for decoration

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream together margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Sift together the flour, ginger, cinnamon, bicarbonate of soda and salt then stir into the molasses mixture to form a dough. Roll dough into 2.5cm balls and roll the balls in the remaining sugar. Place cookies 5cm apart on ungreased baking trays.
    3. Bake for 8 to 10 minutes. Allow biscuits to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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