Ginger Snaps

Preparation

• 1
  Put molasses in sauce-pan, bring to boiling point
• 2
  Add the melted butter and stir
• 3
  Add flour sifted with sugar, ginger, nutmeg and salt
• 4
  Drop the mixture from tip of a spoon in small portions on to a buttered tin sheet, about three inches apart.
• 5
  Bake in a cool oven for 15 mins and remove
• 6
  When slightly cool, remove from sheet with a spatula and roll over the handle of a wooden spoon to make the twists
• 7
  Lay on a cold tray until crisp