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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From BH&G Holiday Cooking 1997 this recipe freezes well so you might consider making a double batch-one for now, one for later. Ingredients:
2 cups all-purpose flour |
3 tablespoons brown sugar |
2 teaspoons baking powder |
1 teaspoon ground ginger |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 cup butter or 1/4 cup margarine |
1 egg yolk, beaten |
1/3 cup molasses |
1/4 cup milk |
1 egg white, slightly beaten |
sugar, for topping |
pearl sugar (optional) or coarse white sugar (optional) |
Directions:
1. Combine flour, brown sugar, baking powder, ground ginger, baking soda, cinnamon, and 1/2 tsp salt in a large mixing bowl.
2. Cut in butter or margarine with a pastry blender until mixture resembles coarse crumbs.
3. Make a well in the center of the mixture.
4. Stir together egg yolk, molasses, and milk in a small mixing bowl. Add all at once to center of the flour mixture. Stir with a fork till combined-mixture may seem dry.
5. Turn out dough onto a lightly floured surface. Quickly knead dough for 10-12 strokes or till nearly smooth.
6. Pat or lightly roll the dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges about 1 inch apart on a ungreased baking sheet.
7. Brush with egg white and sprinkle with sugar.
8. Bake in a 400° oven for 12-15 minutes or until light brown. Serve warm.
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