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Enjoy this recipe from Our Favorite Gingerbread Recipes.
Submitted by: from
5 c. all-purpose flour, divided
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. ground ginger
1/4 t. ground cloves
1/2 c. margarine, softened
1/2 c. sugar
1 egg, beaten
3/4 c. molasses
1 c. buttermilk
In a bowl, sift together 2-1/4 cups flour, baking soda, salt and spices; set aside. In a separate large bowl, blend margarine, sugar and egg. Add flour mixture and mix well; stir in molasses and buttermilk. Stir in enough of remaining flour to make a stiff dough. Cover and refrigerate for 8 hours or overnight. On a floured surface, roll out dough to 1/8-inch thick; cut out with a biscuit cutter. Place on lightly greased baking sheets. Bake at 350 degrees for 8 to 12 minutes. Makes 2 dozen. | |
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In a bowl, sift together 2-1/4 cups flour, baking soda, salt and spices; set aside. In a separate large bowl, blend margarine, sugar and egg. Add flour mixture and mix well; stir in molasses and buttermilk. Stir in enough of remaining flour to make a stiff dough. Cover and refrigerate for 8 hours or overnight. On a floured surface, roll out dough to 1/8-inch thick; cut out with a biscuit cutter. Place on lightly greased baking sheets. Bake at 350 degrees for 8 to 12 minutes. Makes 2 dozen. |
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