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Kid-tested Gingerbread

Author/Submitted by:
Servings: 3
Categories: Cookies / Desserts

1  cup  Light-brown sugar
1 1/2  teaspoons  Each of cinnamon and
    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  cups  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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