Ginger Molasses Drops

Press, Volume XCVII, Issue 28542, 22 March 1958, Page 2

Ginger Molasses Drops

If all biscuits were as easy to make and to turn out looking so completley professional as these ginger molasses drops, I think we would all be in business. They mix Into a soft warm dough that is easy to handle, and may be baked fairly close together on the tray as they do not run but bake exactly as they go in. Roll them into neat little balls, press down with one deep fork indentation and they come out looking a picture. They are flavoured with ginger and molasses, so If you have nostalgic memories of the brandy balls you used to buy when you were a child, recapture something 'of the flavour by making these easy biscuits.

Ginger Molasses Drops: 2 cups flour, s/s teaspoon salt, 114 teaspoons ground ginger, Vs teaspoon bicarbonate of soda, 4oz butter. Vs cup brown sugar, Vs cup molasses.

Into a bowl sift 2 cups of flour with M teaspoon of salt. Vs teaspoon soda, and I'4 teaspoons of ground ginger. In a saucepan place 4oz butter and half a cup each of molasses and brqwn sugar. Heat gently until . melted, then boil for one minute. Make a well ii) the centre of the dry ingredients, and pour in the liquid mixture. beating together until the dough rolls smoothly from the sides of the bowl into one soft, shiny ball. Break off small pieces and roll into little balls and place out dn a baking sheet With a fork dipped in cold water press each biscuit down with a deep fork mark. Bake at regulo 4 -or 350 degrees and lift off on to a wire tray to cool. Makes 4V. dozen biscuits.