Crisp GingerBread Cookies (experimental)

Ingredienti

340 Gm molasses

184 Gm vegetable shortening (1 Cup)

2 tsp baking soda

115 Gm water

198 Gm granulated sugar

2 eggs

1 tsp vanilla extract

840 Gm all-purpose flour

½ tsp ground cloves

1 tsp ground cinnamon. I'll probably use more

1 tsp salt

1 tsp ground ginger

Istruzioni

In a large saucepan combine molasses and shortening.

In a small bowl, combine baking soda and water and stir to dissolve, set aside.

Bring the molasses and shortening to a boil, stirring frequently.

Once boiling, remove from heat and stir in the soda/water mixture, mixing well to combine.

In a large mixing bowl use an electric mixer or stand mixture to combine the sugar, eggs and vanilla.

Add the molasses mixture to the sugar/egg mixture and mix well to combine.

Add the flour, salt, and spices and mix to combine.

Place dough in a large ziplock bag and smash use the palm of your hand to shape it into a large, flat disk inside of the bag. Chill the gingerbread for several hours, or make up to 1 week in advance.

Preheat your oven to 375.

Remove the gingerbread dough from the fridge and allow it to sit at room temperature for 20 minutes.

Lightly dust your hands and one of the pieces of gingerbread with flour.

Roll the piece no more than ¼ inch thick.

Cut out cookie shapes.

Place the gingerbread onto a large baking sheet lined with Silpaat or parchment paper and bake at 375 degrees F for 11-12 minutes.

Remove from oven.

Allow gingerbread to cool completely before removing from the parchment paper.

Note

From:https://tastesbetterfromscratch.com/gingerbread-house/

This recipe is an attempt to recreate my Grandma Van's little cutout ginger cookies. They were crispy, not soft.