General cooking tips

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Cook safely

Never fill a chip pan more than a third full of oil.
Don't put oven gloves or tea towels down on the cooker after you've used them.

Snappy Gingersnap Cookies Recipe

	Category	Baking Recipes
	Views	42
	Ratings	0

Ingredients And Procedures

3/4 c Shortening

1 c Brown sugar, packed

1 1/2 ts Baking soda

1 ts Ground ginger

1 ts Ground cinnamon

1/2 ts Salt

1/2 ts Ground cloves

1/4 c Molasses

1 Egg

2 1/4 c All-purpose flour

Granulated sugar Recipe by: Midwest Living, August 1995 In a mixing bowl, beat the shortening with an electric mixer for 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat until combined. Beat in the molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill the dough for 2 hours, or until it is easy to handle. Preheat oven to 375 degrees. Shape the dough into 1-inch balls and roll in granulated sugar; place 2 inches apart on ungreased cookie sheets. Bake for 8 to 9 minutes, or until the balls set and the tops are cracked. Do not bake on the lower oven rack and don't overbake. Cool the cookies on waxed paper or a wire rack. The cookies will be softer if cooled on waxed paper. Penny Halsey (ATBN65B). -----

Rate this recipe!

Post this recipe to your site

<h1>Snappy Gingersnap Cookies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 c Shortening <P>1 c Brown sugar, packed <P>1 1/2 ts Baking soda <P>1 ts Ground ginger <P>1 ts Ground cinnamon <P>1/2 ts Salt <P>1/2 ts Ground cloves <P>1/4 c Molasses <P>1 Egg <P>2 1/4 c All-purpose flour <P>Granulated sugar Recipe by: Midwest Living, August 1995 In a mixing bowl, beat the shortening with an electric mixer for 30 seconds. Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat until combined. Beat in the molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill the dough for 2 hours, or until it is easy to handle. Preheat oven to 375 degrees. Shape the dough into 1-inch balls and roll in granulated sugar; place 2 inches apart on ungreased cookie sheets. Bake for 8 to 9 minutes, or until the balls set and the tops are cracked. Do not bake on the lower oven rack and don't overbake. Cool the cookies on waxed paper or a wire rack. The cookies will be softer if cooled on waxed paper. Penny Halsey (ATBN65B). ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>