Ginger Snaps

Preparation info

  • 24

    ginger snaps
    • Difficulty


    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 oz. self-raising flour
  • pinch of salt
  • 1 level teasp.


Sift flour, salt, soda and ginger; add sugar. Melt lard and syrup, cool slightly, then add to dry ingredients; add the egg. Divide into 24 pieces and make into balls, place well apart on greased baking-sheets. Bake in a fairly hot to moderate oven (375°–350° F., Gas 5–4) till a good rich brown colour.