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English Snaps

English Snaps

JJOHN32

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 {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Gayle
11

Gayle

12/21/2002

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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