Gingerbread
Category:
Cookies, rolled |
Equipment:
Bowl, mixer, sifter, rolling pin, cookie cutter, sheet pan, parchment paper |
No. Servings:
24 |
Serving Size:
1 [1¾ oz. (50 g)] cookie |
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Yield:
2.5 lb. (1.1 kg) |
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| 6 oz. | light brown sugar |
| 8 oz. | shortening |
| 1 1/2 tsp. | salt |
| 2 oz. | water |
| 2 tsp. | baking soda |
| 8 oz. | molasses |
| 16 oz. | all-purpose or pastry flour |
| 1 tsp. | ground ginger |
| 1/4 tsp. | ground cinnamon |
| 1/4 tsp. | ground nutmeg |
| 1/4 tsp. | ground cloves |
| 1/4 tsp. | ground cardamom |
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1 | Cream brown sugar, shortening, and salt. | 2 | Dissolve baking soda in water and add to other ingredients along with the molasses. | 3 | Sift the flour and spices, and mix with the other ingredients. | 4 | Chill dough well. | 5 | Roll out on a floured surface to about ¼ in. (0.5 cm) thickness, cut, and decorate as desired. | 6 | Place on a sheet pan lined with parchment. | 7 | Bake at 375°F (190°C) for approximately 15 minutes. |
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| Nutrition Information | | Calories | 210 | | Fat (g) | 10 | | Protein (g) | 2 | | Carbohydrate (g) | 28 | | Cholesterol (mg) | 0 | | Sodium (mg) | 257 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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