[requested recipe] Crispy Ginger Snaps

[Guest guest]

Sherri was spot on correct in suggesting you just

substitute out the egg with a vegan alternative in

that ginger crinkle cookie recipe that is in the files;

that would work well, I am certain. However, I was

looking through my many vegetarian cookbooks

and found this recipe you might enjoy, in Linda

McCartney's 'Linda's Kitchen' cookbook. Sounds

wonderful, and I love the addition of the crystalized

ginger in the recipe.

BTW, crystalized ginger is a great preventative

remedy for motion sickness. Next time you are taking

some children on a road trip, pack some of these cookies

in their lunch sacks or toss a few pieces of crystalized

ginger in a bag for them to nibble on. My kids love it.

 

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

 

~ PT ~

 

He who binds to himself a joy

Does the winged life destroy;

But he who kisses the joy as it flies

Lives in eternity's sun rise.

~ William Blake