English Snaps

Made  times
JJOHN32 20

"A Welsh friend passed this recipe on to me. Vinegar adds a very faintly sour taste that enhances this cookie."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 65 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  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.


Most helpful
Most positive
Least positive

This is pretty good, but it's not one of my favorites. It kinda tastes like a ginger snap, but it has a lighter flavor.

Other stories that may interest you