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Gingersnaps II

Reviewed: Oct. 28, 2012
i have finshed making them and want to make following comments: 1) I suggest 4 to 5 tbsps. of ground ginger + 1 tsp ground nutmeg + 2 tsps ground cloves + 1 tbsp cinnamon. 2) recommend 3/4 cup sugar in the recipe and then use 1/4 cup sugar to roll the biscuits in before laying in the tray with 2" space. 3) use a small glass to press the biscuits quite flat then bake, this helps to make them crispy.For GInger fans i suggest the addition of some fresh ginger-juice made by grating fresh ginger and then straining the juice. Alternatively add finely chopped ginger preserve as well as the ginger powder.
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