More Than Just a Gingersnap

Grandma Westwood’s Gingersnaps served on her Regency dishes.

Visiting Westwood Cottage always meant a cup of tea and if you were lucky a gingersnap! Not just any gingersnap, they were made using a cookie press. Four inch long rectangles, crisp and perfect for dunking. They were kept in a flat sided glass jar in the bottom cupboard and when you heard the lid rotating off the jar you knew you were in for a treat. And on special occasions your tea was served using the “good tea cups” Regency by British Anchor Est. 1884.

Now, I make Grandma’s recipe and use the same tea cups. I don’t have Grandma’s cookie press and mine doesn’t make the same shape, but they still taste the same. They bring me back to the warm and inviting kitchen of Westwood Cottage once again.

Grandma Westwood’s Cookie Press Gingersnaps

1 cup sugar

1 cup molasses

1 cup lard (I used Tenderflake)

1 tsp baking soda

2 tbsp ginger

1 tsp salt

3 1/2 – 4 cups flour

Combine all ingredients except for the flour. Add 1/2 cup boiling water before adding any flour. Add in flour until dough is the right consistency for the cookie press. Bake at 350 F for approximately 9 minutes.

About westwoodcottage

Growing up I spent a lot of time at my grandparent’s farm, Westwood Cottage. It was a magical place. My sister and I always returned home having made something; cookies, a craft, gathering wild flowers and making a bouquet. And I have continued the tradition. I'm a Home Economist with an interest in living a creative life. I sew, bake, write, and have tried most crafts at least once. Adding to one of my many interesting vintage collections is great fun. My husband is a brilliant painter as you will soon see and he is an amateur actor and playwright. We have one son who is a cartoonist animator and another son who is fast becoming a computer wiz. Living in a prairie town in a 126 year old home gives us a lot of inspiration to explore our passions. Won’t you come join us on the journey?
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