Ginger Snaps Recipe
Ingredients
| 1/4 cup unrefined corn germ oil | ||
| Raw honey | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| 1/2 cup unsulphured molasses | ||
| Whole wheat pastry flour | 2 1/2 Cup (16 tbs) | |
| Sea salt | 1/4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 3 Teaspoon | |
Directions
Beat the oil and the honey.
Add the eggs and molasses.
Beat again.
Mix the flour, salt, cinnamon, and ginger together and slowly add to the liquid mixture, stirring constantly.
Drop by the teaspoonful onto an oiled cookie sheet.
Bake 10 to 15 minutes at 350 Degree, until lightly browned.
Add the eggs and molasses.
Beat again.
Mix the flour, salt, cinnamon, and ginger together and slowly add to the liquid mixture, stirring constantly.
Drop by the teaspoonful onto an oiled cookie sheet.
Bake 10 to 15 minutes at 350 Degree, until lightly browned.
Chef
