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Gingerbread
Recipe Source -California School of Culinary Arts (CSCA)
Ingredients
8 oz butter
7 oz sugar
1 egg
1/2 cup molasses
18 oz flour
1 tbsp cocoa
1 tbsp ginger
2 tsp cloves
1 tsp cinnmaon
3/4 tsp b soda
1/2 tsp salt
Method:
Creamed method..cream butter, sugar and eggs. Add molasses, scrape down sides. Sift all dry ingredients. Add to creamed mixture. Dough will be somewhat stiff. Turn out a plastic wrap, flatten and chill over night. Roll out to 1/4 inch thick. Cut and bake at 350 for about 10 mins. Do not overbake.
8 comments:
Are the measurements for the dry ingredients in volume or weight?
Both...Flour in weight and the rest by volume!
what altitude are you at? Want to make some gingerbread cookies but I'm at 7,000 feet so it makes things tricky. Are all of our recipes adjusted to high altitude?
Delicious cookies! This is the best recipe we've come across yet (our son loves gingerbread -& so do I). Thank you!
Can this be translated to cups? I want to make these bit I have no idea how I would measure the oz
> Our Earlier Heaven... said...
"Can this be translated to cups? I want to make these bit I have no idea how I would measure the oz"
You use a scale.
These are my favorite gingerbread cookies ever - thanks so much!
8oz is 1 cup
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