English Gingerbread

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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