Recipe(tried): Crunchy Gingersnap Cookies

Here is an authentic Scottish recipe for gingerbreads(gingersnaps) I grew up with this typical cookie recipe in Scotland.

GINGERSNAPS
102 calories

1 1/2 cups soft whole wheat flour
1 cup soft unbleached flour
1 cup dark brown sugar
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup light molasses, warmed
1/3 cup vegetable oil
1/3 cup water

Preheat the oven to 350 degrees F. Line some cookie trays with parchment paper or lightly oil them.

In a large bowl, sift the dry ingredients together; set aside.

Mix the molasses with the oil and water. (If the molasses are not warm enough to dissolve into the water, use the microwave to warm them a little.) Mix the wet ingredients into the dry ingredients. The dough should be quite stiff, and not particularly sticky - if it fs too soft and sticky, add a little more flour.

Roll out the dough to about 1/4-inch thick, and cut out with cookie cutters. Place the cookies on the prepared baking sheets. Re-roll and cut the scraps, until the dough is gone.

Bake for about 10-14 minutes, until lightly browned and set (the cookies will harden up as they cool).

Servings: 30

Nutritional information for one serving:
Calories: 102
Calories from fat: 23
Total fat: 2.6g
Cholesterol: 0mg
Total carbs: 19.1g
Fiber: 1g
Protein: 1.3g
WW points: 2