MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Training Day Gingerbread
Categories: Breads, Cookies, Snacks
Yield: 32 servings
1 c A-P flour; extra for rolling
1/4 c Mild molasses
1/4 ts Baking soda
1/2 ts Ground ginger
2 tb Boiling water
2 tb Soft butter
1/4 ts White vinegar
Set oven @ 350°F/175°C.
Lightly grease baking sheet(s) or line with parchment
paper.
NOTE: This recipe does not use eggs. Also the amount of
flour will vary depending on humidity. So you might need
as much as a quarter of a cup more. But do try to limit
the amount you add. You are seeking a soft dough to make
a crispy cracker-like treat. It not very sweet, but is
just right plain or for dunking in coffee, tea, or milk.
Or as an unusual base for cheese.
In a medium mixing bowl combine the flour, baking soda,
and ginger, mixing with a fork. Measure the molasses
into a heatproof glass measuring cup. Add the butter and
boiling water. Stir until the butter is melted. Add the
vinegar to this cup, mix, and then stir this mixture
into the flour mixture. This dough should be soft and
not sticky.
If necessary, add a bit more flour a tablespoons at a
time, perhaps as much as a quarter of a cup. Lightly
flour your work surface and roll the dough out into a
rectangle, about the size of a piece of paper (8 1/2" X
11"). Very lightly dust the rolled dough with flour, so
the surface is not sticky. Cut into 1" strips. Press the
tines of a fork into the strips to create raised ridges
and then cut into 1 1/2" rectangles. Place on prepared
baking sheets and bake until firm, about 8 to 10
minutes.
Note: For more molasses flavor, mix one tablespoon
molasses with a teaspoon of hot water and brush over
gingerbread before baking. The last little bit that
stuck in the measuring cup is frequently enough to have
the water added and do the job.
RECIPE FROM:
http://www.cookingwithsusanbanthony.com
Uncle Dirty Dave's Archives
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