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English Snaps

 made it  |  1 reviews   |   photos
JJOHN32

Recipe by:

"A Welsh friend passed this recipe on to me. Vinegar adds a very faintly sour taste that enhances this cookie."
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Ingredients

servings 65 cals
Original recipe yields 72 servings (5 - 6 dozen)

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  2. Combine flour, baking soda, and spices. In a large bowl, cream shortening and sugar. Beat in the egg. Beat in the corn syrup and cider vinegar. Gradually blend in the dry ingredients.
  3. On a floured surface, roll out dough to a thickness of 1/4 inch. Using a 1 1/2 inch round cookie cutter, cut dough into rounds and place 1 1/2 inches apart on prepared baking sheets. Bake for 8-12 minutes--until firm to the touch. Transfer to wire racks to cool.
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Nutrition Facts


Per Serving: 65 calories; 3 g fat; 9.2 g carbohydrates; 0.6 g protein; 3 mg cholesterol; 27 mg sodium. Full nutrition

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Reviews

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This is pretty good, but it's not one of my favorites. It kinda tastes like a ginger snap, but it has a lighter flavor.

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