English Gingerbread
4 C. sifted flour
1 C. (2 sticks) butter (no substitution)
1 C. sugar
1 T. ginger (must be fresh)
1 t. salt
About 1 C. molasses
Mix the flour, sugar, ginger and salt together.
Cut cold butter into the mixture with a pastry blender or work in with your fingertips.
Add just enough molasses to hold the ingredients together without being sticky.
Wrap the dough air-tight and chill overnight in the refrigerator.
Roll very thin on a well-floured board and cut as desired or shape into “logs” and slice into rounds.
Bake on foil-lined, ungreased cookie sheets for about 8 minutes.
Makes about 5 dozen, 2-inch cookies.
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