Description
Perfecting holiday gingerbread dough is a breeze with this method from Mima Sinclair
Ingredients
Scale
- 1/2 cup light molasses (golden syrup, or honey)
- 1 cup light brown sugar
- 14 tablespoons 1 stick + 6 tablespoons unsalted butter
- zest of 1 lemon
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 lightly beaten large free-range egg
Instructions
- Pour the light molasses into a large saucepan with the sugar, butter, zest, and spices and melt over low/ medium heat, stirring frequently until the sugar has dissolved.
- Increase the heat to bring the mixture to boiling point. Remove from the heat and beat in the baking soda. The mixture will froth up at this point as the baking soda reacts—mix briefly until combined, then let cool for 15 minutes.
- Sift the flour and salt, then fold into the mixture in batches, using a wooden spoon or a stand mixer. Beat in the egg using a wooden spoon or a stand mixer, until just combined. Do not overwork the mixture, or the cookies will spread during baking.
- The dough will be very sticky to begin with, but do not add any flour. Scrape out of the bowl onto a clean surface and knead together until just smooth. Wrap in plastic wrap and chill in the fridge for 1 hour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking, christmas, Cookies
- Cuisine: American, Scandinavian-inspired