Gingerbread Straws Recipe

Ingredients
<br>- 3 ¾ cups all-purpose flour
<br>- 1 tablespoon ground ginger
<br>- 2 teaspoons ground cinnamon
<br>- 1 teaspoon ground cloves
<br>- 1 teaspoon ground nutmeg
<br>- ¾ teaspoon salt
<br>- ¾ teaspoon baking soda
<br>- ¾ cup molasses
<br>- ¼ cup water
<br>- 12 tablespoons softened butter
<br>- 1 cup light or dark brown sugar, firmly packed
<br>- ¼ cup granulated sugar
<br><p></p>Directions
<br>step 1: Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
<br>step 2: In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
<br>step 3: Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
<br>step 4: Heat oven to 350 degrees.
<br>step 5: On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.
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Ingredients
- 3 ¾ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¾ cup molasses
- ¼ cup water
- 12 tablespoons softened butter
- 1 cup light or dark brown sugar, firmly packed
- ¼ cup granulated sugar

Directions
step 1: Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
step 2: In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
step 3: Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
step 4: Heat oven to 350 degrees.
step 5: On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.

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