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Christopher Greaves

Ginger Snaps

NOTE: This is an adaptation of a recipe that appeared in The Toronto Star Saturday, November 30, 2013 in their Cookie Calendar section

Donít sweat the details. I had a Ĺ cup of icing sugar lying around, so I used that up and used less white sugar. Also no ground cloves, but not to worry Ė these are essentially sugar cookies with ginger taste!

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I tossed the lot into my bread-maker tub Ė my favorite mixing device Ė and ran it for about ten minutes all up. The tub was almost full, so it didnít mix well. Next time Iíll mix it in two batches Ė maybe mix all the wet stuff, then add the dry stuff.

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Three pounds of lovely ginger cookie mix.

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Here is whatís left over after spooning out a half-dozen or so cookies for baking. This lidded tub will rest in the refrigerator for a day or two.

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Yep! Two pounds of the stuff ready for a drop-in guest.

Whatever; I ended up with a lovely paste which I spooned out a heaped teaspoon at a time onto a sheet of parchment paper on a baking tray, and popped in a pre-heated 300į oven for twelve minutes.

I felt that my mixture was too runny, so I added a Ĺ cup white flour to the remaining mass and re-mixed it for three minutes before storing it in a clear plastic tub in the refrigerator.

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Here are the cookies waiting to be separated and cooled. You can see that the mixture was indeed to sloppy. Itís a good thing I firmed up the remainder.

Monday, September 21, 2015

I have simplified the recipe:-

My mother was a great improviser; living where we did she had to improvise.


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Toronto, Friday, September 25, 2015 1:39 PM

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