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Gingerbread |
"This gingerbread is particularly for a cookie mould or cookie stamp. The yield depends on the scale of the molds and or stamps"
Ingredients :
- 2 1/2 cups all-motive flour
- 1/2 cup shortening
- 1/2 cup packed mild brown sugar
- 1/2 cup darkish molasses
- 1/2 teaspoon floor ginger
- 1/2 teaspoon floor cinnamon
- 1 egg
- 1 tablespoon distilled white vinegar
Instructions :
Prep : | Cook : 24M | Ready in : |
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- In a big bowl beat together the shortening and half of the flour until the combination resembles coarse crumbs. Add the sugar, molasses, ginger, cinnamon, egg and vinegar and blend very well. Stir inside the last flour and mix until smooth. Chill protected for at least 3 hours or in a single day.
- Preheat oven to 375 ranges F (one hundred ninety ranges C). Lightly grease the mold with vegetable oil or spray. Place the mould inside the freezer for 10 minutes.
- Remove the mould from the freezer and press the dough into the mold ensuring to press into all of the corners. Loosen the edges of the cookie, flip the other way up and permit fall onto the cookie sheet. Bake for 10 to 12 mins or until the edges begin to brown. Cool and beautify with confectioners' sugar, sugar sprinkles, etcetera.
Notes :
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