Kid-Tested Gingerbread Recipe
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Kid-Tested Gingerbread
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
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 |
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