Kid-tested Gingerbread Recipe
Yield: 3 DozenRecipe by luhu.jp
Ingredients:
1 cup: Light-brown sugar,
1 1/2 tsp: Each of cinnamon and,
Ground ginger,
1/4 tsp: Salt,
3/4 tsp: Baking soda,
1/4 cup: Boiling water,
1/2 cup: Unsalted butter,
1/4 cup: Molasses,
2 cup: All-purpose flour,
Directions:
Place sugar, spices, salt and baking soda in a large
bowl. Stir in water until sugar is dissolved. Stir in
butter until melted, then molasses. Gradually stir in
about 1 1/2 cups flour. Continue stirring in remaining
flour a little at a time. When dough becomes stiff,
flour hands and knead until firm enough to roll out.
Roll out right away, or wrap and refrigerate for up to
2 weeks or freeze. To roll out, place half of dough on
a lightly floured board. Roll to 1/4-inch thickness.
Use a floured cookie cutter to cut out shapes. Place
on a greased baking sheet. Bake in a preheated 300F
oven for 15 to 20 minutes or until edges are firm.
Store in a covered container at room temperature. This
recipe can be doubled easily. Makes about 34 (3-inch)
star-shaped cookies.
Source: Chatelaine magazine, December 1993, page 109
Source from luhu.jp
bowl. Stir in water until sugar is dissolved. Stir in
butter until melted, then molasses. Gradually stir in
about 1 1/2 cups flour. Continue stirring in remaining
flour a little at a time. When dough becomes stiff,
flour hands and knead until firm enough to roll out.
Roll out right away, or wrap and refrigerate for up to
2 weeks or freeze. To roll out, place half of dough on
a lightly floured board. Roll to 1/4-inch thickness.
Use a floured cookie cutter to cut out shapes. Place
on a greased baking sheet. Bake in a preheated 300F
oven for 15 to 20 minutes or until edges are firm.
Store in a covered container at room temperature. This
recipe can be doubled easily. Makes about 34 (3-inch)
star-shaped cookies.
Source: Chatelaine magazine, December 1993, page 109
Source from luhu.jp