Crispy Ginger Snaps (vegan recipe re-post)

[Guest guest]

PT shared this recipe for vegan cookies. I know these

are favorites of hers.

 

Crispy Ginger Snaps

 

2/3 cup self-rising flour

3/4 cup whole wheat flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 Tbs ground ginger

6 Tbs soy margarine

3 Tbs sugar

2 Tbs light corn syrup, heated gently

1/3 cup diced crystalized ginger

 

Sift the dry ingredients into a bowl (tip in the bran

left in

the sifter). Cut in margarine until it resembles fine

bread

crumbs. Mix in sugar, then the warmed corn syrup and

the crystalized ginger. Knead to a light dough.

Break off small pieces of dough the size of a walnut,

shape into balls and put onto a greased baking sheet.

Flatten balls with a fork. Bake in a preheated 400F

oven

for 12 minutes. Let cool on the baking sheet for 5

minutes,

then carefully lift onto a rack to cool completely.

 

Linda's Kitchen; pg. 176

 

 

 

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