Whenever any of the family went to visit my ex MIL Elizabeth you could count on her having made a nice big tin of these delicious gingersnaps. So thin and so crispy and so delicious. These are so good, so thin and so crisp you could eat them like potato chips.
I can remember one time she told me her mother used to make them with bacon fat or beef drippin . . . and so I saved up my bacon fat for ages until I had enough to bake a recipe of them. Hands down the BEST gingersnaps I have ever eaten!
Of course the secret to their amazing crispness is rolling them as thin as you can. Thinner than a quarter inch if possible. It will be worth it.
Trust me on this. The thinner the cookie the crisper they are and the more moreish they are. This does mean that you have to watch them very carefully when they are baking as they bake in next to no time, and can burn really easily.
The dough needs to be made the night before you bake them, and it does make rather a lot (50 or 60) but they do freeze very well. I do hope that you will make the effort to make and bake these lovely biscuits. You will fall in love at first . . . crisp . . . bite.
*Elizabeth's Gingersnaps*Makes a LOT
Note: There is NO sugar in this recipe as they get all of their sweetness from the molasses.