Monday, December 28, 2009

Ginger Snaps

My friend gave me this recipe. We've made it several times. If I make the whole recipe, I freeze half. If I just want some gingerbread men for Christmas, I make half the recipe. I find this to be a time-saver because they freeze well and the ingredients are pretty straightforward.

1 cup melted butter
1 1/4 cup fancy molasses
2 tsp baking soda
2 tsp ginger
2 cups rice flour (I've used both brown and white)
2 1/2 cups corn flour

Mix all ingredients - Chill dough - Bake at 350 for 7-8 minutes

There are two ways to prepare the dough. Before you chill it, roll it into two logs and wrap in wax paper. Then you can slice it into round cookies with a sharp knife. They will spread a little while baking. This is the fast way.

Another option is to chill the dough in balls and then roll it out. Use cookie cutters to make different shapes. We make "animal" cookies this way. We also make gingerbread men that can be decorated (although they are a little fragile). We bought an array of cookie cutters at The Bulk Barn. We have a tiny teddy bear cutter so we can make "Teddy Grams."

Either way, the dough must be chilled in order to hold its shape.

Make sure you save 1 1/2 cups of cookie for my next recipe.


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