A Snappy Cookie

I found this ginger snap cookie recipe in one of my favorite cookbooks called English Traditional Recipes - A Heritage of Food and Cooking and wanted to give them a try because they use one of my favorite ingredients called treacle. Treacle is a syrup that is similar to our corn syrup but it has a far greater depth of molasses flavor and it is wonderful in place of honey on toast or English muffins. I have used it in a number of recipes in the past in place of corn syrup and it adds a whole new dimension of flavor. I have never had any trouble finding treacle on my grocery store shelves, usually somewhere around the syrups. I'm sure it can also be ordered on line at multiple sites who sell English food products. It's a wonderful addition to my pantry. Ginger Snaps

1/2 cup butter

1/2 cup sugar

1/2 cup treacle (corn syrup may substitute)

2 cups all purpose flour

2 tsp ground ginger

1 tsp baking soda

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Gently heat the butter, sugar and syrup in a saucepan until the butter has melted and the sugar has dissolved. Let cool slightly.

Sift the flour, baking soda, and ginger and stir in the the butter mixture to make a very soft dough. With a teaspoon, make balls of dough and place them on the baking sheet, well spaced apart. Flatten each ball slightly with a spatula. Bake cookies 10-12 minutes until just golden brown. Leave to cool on baking sheet 1-2 minutes, then transfer to a wire rack to cool completely and crisp up. Makes approximately 2 dozen cookies.