Short
Arnold
Lara MGinger Cookies
June 30th 2006 08:22
These are another of Candice's specialties. She is the queen of cookies.We call these ‘ginger squish’, in opposition to ‘ginger snaps’. They are technically biscuits, but their delightful squishy texture makes them halfway to cake.
Ingredients:
1 ½ Cups of Ground Ginger
1 Cup of Baking Soda
½ Teaspoon of Allspice
¼ Teaspoon of Nutmeg
½ Teaspoon of Cinnamon
2 ½ Cups of Plain Flour
1 ½ Cups of Sugar
½ a Cup of Butter
1 Egg
4 Tablespoons of Black Molasses
1 Teaspoon of Lemon Juice
Method:
Preheat the oven to 160 degrees Celsius
Cream the butter and most of the sugar together with an electric beater in a medium sized bowl. Add the baking soda, flour and spices and stir well. Beat the egg in a small bowl then add to the mixture along with the lemon juice and molasses. Stir well until everything is combined evenly and the mixture is of a thick, moist consistency.
Shape the mixture into small round balls and roll them in the remaining sugar. Place on a well greased baking tray and press them down gently to flatten. Nevertheless leave them relatively thick or they will not remain squishy as desired. Cook for approximately 15 minutes or until golden brown. Allow to cool for ten minutes and enjoy!
Ingredients:
1 ½ Cups of Ground Ginger
1 Cup of Baking Soda
¼ Teaspoon of Nutmeg
½ Teaspoon of Cinnamon
2 ½ Cups of Plain Flour
1 ½ Cups of Sugar
½ a Cup of Butter
1 Egg
4 Tablespoons of Black Molasses
1 Teaspoon of Lemon Juice
Method:
Preheat the oven to 160 degrees Celsius
Cream the butter and most of the sugar together with an electric beater in a medium sized bowl. Add the baking soda, flour and spices and stir well. Beat the egg in a small bowl then add to the mixture along with the lemon juice and molasses. Stir well until everything is combined evenly and the mixture is of a thick, moist consistency.
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