Gingersnaps Recipe

Name: Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 1/4 c. unbleached sifted flour; 1 1/2 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. ground cloves; 1/2 tsp. nutmeg; 1 (1-inch) cube peeled, fresh ginger; 1 egg; 1/4 c. molasses; 1 c. packed brown sugar; 6 egg yolks; 4 Tbsp. sugar; 2 1/2 c. sifted flour; 1 Tbsp. whiskey; 1/2 pt. heavy cream; dash of salt

Servings: persons

2 1/4 c. unbleached sifted flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1 (1-inch) cube peeled, fresh ginger
1 egg
1/4 c. molasses
1 c. packed brown sugar
6 egg yolks
4 Tbsp. sugar
2 1/2 c. sifted flour
1 Tbsp. whiskey
1/2 pt. heavy cream
dash of salt

1
Mix all ingredients.
2
Add more flour if needed to make workable dough.
3
Take lump of dough about the size of a grapefruit and roll it out very thin.
4
Cut into strips about 2 x 6-inch (accuracy not important).
5
In center of each strip, cut about 1 1/2-inch slit lengthwise.
6
Turn one end through the slit.
7
Fry in oil (half gallon for single batch or 1 gallon if it is doubled).
8
When they are first put in oil, they will sink; as they fry, they will float. When they are floating, flip them over so they brown on both sides. When browned, remove from oil and let them cool and dry on brown paper (grocery shopping bag).
9
When dry and cool, sprinkle powdered sugar on them.
10
Recipe can be doubled.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/4 c. unbleached sifted flour, 1 1/2 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. ground cloves, and more.

Yes, Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingersnaps

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