English Snaps recipe

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Ingredients

3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup white sugar
1 egg
¾ cup corn syrup
1 ½ teaspoons cider vinegar
1 cup shortening

Nutrition Info

65.1 calories
carbohydrate: 9.2 g
cholesterol: 2.6 mg
fat: 3 g
fiber: 0.2 g
protein: 0.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 27.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

5 - 6 dozen

Recipe Note

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

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