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Gingersnaps

Ingredients:
● 280ml all purpose flour
● 2ml baking soda
● 3ml ground ginger
● 2ml ground cinnamon
● 1ml ground cloves
● 125ml packed brown sugar
● 90ml margarine (melted)
● 30ml molasses
● ½ egg
● 30ml granulated sugar

Method:
1. Preheat the oven to 350F.
2. In a large bowl sift together flour, baking soda and spices. Whisk in brown
sugar.
3. Combine egg, molasses, melted margarine. Mix well.
4. Add 140ml flour mixture and mix well. Add the remaining 140ml flour
mixture.
5. Rool level tablespoons of dough into balls. In a small bowl, roll balld in
graunlated sugar to coat.
6. Arrange balls about 5cm apart on the baking sheet.
7. Bake for 8-10 mintues in middle of the oven (or until flattened and a shade
darker). Cookies will puff slightly and then collapse slightly, and tops will be
covered with little cracks.
8. Cool cookies in baking sheets for 2 mintues and transfer to cool completely.
Cookies keep in a airtight container at room temperauture for 5 days.