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Grammie Bent’s Dunkin’ Snaps

Grammie Bent’s Dunkin’ Snaps

Like gingersnaps but thicker and easier to dunk into milk, tea or whatever you fancy. 

Courtesy of Marsha Clarke, Waterloo, ON

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Ingredients

¾
cup (175 mL) butter
½
cup (125 mL) molasses
1
egg
2 ½
cups (625 mL) flour
2
tsp (10 mL) baking soda
1
tsp (5 mL) cinnamon
1
tsp (5 mL) ginger
½
tsp (2 mL) cloves
¼
tsp (1 mL) salt
granulated sugar for rolling
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Directions

Step 1

In medium bowl, blend together butter, molasses and egg. Stir in flour, baking soda, cinnamon, ginger, cloves and salt until well combined.

Step 2

Shape dough by 1 tsp (5 mL) into balls; roll in sugar. Place balls on ungreased baking sheet, press with fork to flatten slightly. Bake in 350°F (180°C) oven for 10 to 11 minutes or until bottoms are golden. Transfer to rack to cool.

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