English Snaps

JJOHN32

"A Welsh friend passed this recipe on to me. Vinegar adds a very faintly sour taste that enhances this cookie."
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Ingredients

servings 65 cals
Serving size has been adjusted!
Original recipe yields 72 servings

Nutrition

  • 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.

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Directions

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  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.

Reviews

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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.

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