Gingersnaps: topped with the marshmallow you just made.

Gingersnaps:

When creaming butter and sugar you must blend the butter and sugar until no granules of sugar are left.

Per heat the oven to 325 degrees

What you will need;

¼ cup white sugar

2 cups of regular butter (creamed together.)

Stir in 2 well beaten eggs

½ cup molasses

2 teaspoons white vinegar

3 ¾ cups of all purpose flour

1 ½ teaspoons of baking powder

3 teaspoons of ground ginger

½ teaspoon cinnamon

¼ teaspoon of cloves

Method;

Mix all ingredients until blended. Form dough into ¾ inch balls. Roll each ball in granulated sugar. Bake on a greased cookie sheet for 12 minutes in the middle of the oven.  When cooking they will take on a crinkled look on top. When cool ice to taste. A topping most favoured is half a marshmallow placed cut side down on an almost baked cookie.  Return to the oven for an additional 3 to 4 minutes for this to work.  You can dip each one of these in melted chocolate placing eeach on a wire rack to set. 

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About teachkitchenskills

A chef and butcher with some 40 years of experience in both fields
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