Project by Kathreen Ricketson & Orlando Shugg ... - Whip Up

N e a r l y e v e r y c o u n t r y h a s t h e i r o w n t r a d i t i o n a l g i n g e r b r e a d /
c o o k i e r e c i p e . G i n g e r s n a p s a r e c a l l e d g i n g e r n u t s i n t h e U K a n d
A u s t r a l i a , b u t a r e b a s i c a l l y t h e s a m e g i n g e r y s w e e t c r u n c h y t r e a t .
I n g r e d i e n t s
Makes about 24 cookies
f 2 1/2 cups of flour
f 3 tablespoons of ground ginger (yes
really that much)
f 2 teaspoons of ground cinnamon
f 1/2 teaspoon of ground cloves
f 1 teaspoon of baking soda
f 3/4 cup of butter
f 1/2 cup of dark brown sugar
f 1/2 cup of dark molasses (or treacle)
f 1 egg
f 2 teaspoons of white vinegar
f 1/2 cup of extra raw sugar for rolling
W h a t t o d o
Preheat oven to 350F / 180C
Line two baking sheets with
baking paper
1. In a mixing bowl with the paddle
mixer add the butter and sugar and mix
until creamy for about 3 minutes.
2. Add the egg and molasses and
beat for another minute, and scrape
down the sides of the bowl with a spatula
(taste test maybe?)
3. Measure all the spices and add
them to the mix, along with the vinegar
and baking soda. Mix to combine.
4. Lastly add the flour and mix to
combine.
5. Roll into balls (about 1 inch / 2–3
cm wide) and roll into the raw sugar to
coat, then slightly press them with the
palms of your hands to flatten. Place
them on baking trays about an inch
apart.
6. Bake for approx 10–12 minutes until
darker in colour (don’t let them burn).
7. Tip out onto a cooling rack. When
cool you can wrap them up and give
them as gifts or they will store in an
airtight container for about a week.
W h i p U p . n e t : : A c t i o n - P a c k . c o m : : B i g C e l e b r a t i o n I s s u e # 8 2 0 1 1 P a g e : 3 5