Kid-tested Gingerbreadbiscuits, desserts 1 cup light-brown sugar 1 1/2 teaspoon each of cinnamon and 1 ground ginger 1/4 teaspoon salt 3/4 teaspoon 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 |
