Ginger Snaps without molases

As in a previous blog I mentioned that I needed Graham cracker crumbs for a cheesecake I was making, but I didn't have any. Decided to use gingersnap cookies, crushed into a crumb instead. If you are in this situation you can use store purchased gingersnaps, or you can quickly use this easy recipe below. Pardon my lack of along the way pictures, but they are really so simple it's not really necessary.

Gingersnap Cookies

Ingredients:

• 2 1/4 cups flour
• 3 tsp ground ginger
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp ground cloves (I had whole cloves so ground them with my mortar and pessel
• 1/4 tsp salt
• 3/4 cup butter, softened
• 1 cup white sugar
• 6 tbsp brown sugar
• 1 egg

Preheat oven to 350

In medium bowl add all dry ingredients, and sift.

Add butter, sugars and egg in a mixing bowl and mix with mixer until soft.

Add dry ingredients and mix until well combined.

The mixture will be quite dry, but you should be able to roll into walnut sized balls and place on parchment lined cookie sheet.

Press down slightly.

These don't spread very much, so they don't have to be very far apart.

Bake for 12 minutes. (If you like softer cookies, bake for only 10 minutes).

Cool on cooling rack, and enjoy!

If you are wanting to use them as a cheesecake crust as I did. Let them completely cool and harden slightly Then crush in a food processor.

For small cheesecake - mix 1 cup crumbs and 2 tbsp melted butter and press down into pan. For regular sized cheesecake, just double the above.