Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
666
Calories
13g
Protein
13g
Fat
123g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup molasses
- ½ cup butter or shortening
- 1 teaspoon salt
- 3 cups flour
- 1 teaspoon soda
- 2 teaspoons ginger
- =
Directions
1
To prepare this Ginger Snaps Recipe 1, first heat the molasses and shortening. Mix and sift the dry ingredients and add to first mixture. Thoroughly chill, toss on lightly floured board and roll out very thin. Cut as desired. The bowl containing the remaining dough must be keep in a cool place or it will be necessary to add more flour. Excess flour will make the cookies hard and unattractive. Put on greased baking sheet and bake in a moderate oven (320-390 degrees F.) twelve to fifteen minutes.
Recipe sourced from
fandom