Dark Dough (gingerbread)
Posted: Sat Dec 11, 2010 12:08 pm
1 egg
1/3 cup brown sugar
2/3 cup molasses
1/3 cup shortening, melted (we use Crisco)
2 3/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
Beat egg well. Blend into brown sugar, molasses, and melted shortening.
Sift flour once before measuring.
Then sift flour, soda, salt, cinnamon, and ginger together and
stir into the molasses mixture.
Mix well and set in refigeratorto chill for 1 hour or more.
Roll dough about 1/4 inch thick on a cloth covered board well dusted with flour,
using flour rubbed into a cloth on the rolling pin to keep dough from sticking.
The different cut outs look more attractive when thick and puffy.
Cut into desired shapes.
Bake 10 minutes in a quick to moderate oven (375 degrees F)
Decorate with Becky's icing (white).
1/3 cup brown sugar
2/3 cup molasses
1/3 cup shortening, melted (we use Crisco)
2 3/4 Cup flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
Beat egg well. Blend into brown sugar, molasses, and melted shortening.
Sift flour once before measuring.
Then sift flour, soda, salt, cinnamon, and ginger together and
stir into the molasses mixture.
Mix well and set in refigeratorto chill for 1 hour or more.
Roll dough about 1/4 inch thick on a cloth covered board well dusted with flour,
using flour rubbed into a cloth on the rolling pin to keep dough from sticking.
The different cut outs look more attractive when thick and puffy.
Cut into desired shapes.
Bake 10 minutes in a quick to moderate oven (375 degrees F)
Decorate with Becky's icing (white).