Great Canadian Gingerbread
Contributed by: News Canada
Not only is homemade gingerbread a crowd pleaser at any function, the spicy aroma is bound to inspire budding bakers as well.
- 1/2 cup of unsalted butter at room temperature
- 3/4 cup of packed dark brown sugar
- 1/2 cup of fancy molasses
- 2 large eggs at room temperature
- 3 1/4 cup all-purpose flour
- 1 tbsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- Icing sugar (optional)
Beat butter, brown sugar and molasses together until light and fluffy. Add eggs one by one, beating well after each addition.
In a separate bowl, sift flour, ginger, allspice, cinnamon, baking powder, baking soda and salt. Add this gradually to the butter mixture and stir until blended. Shape dough into 2 balls, wrap and chill for about an hour, up to 2 days.
Preheat oven to 350°F (175°C) and line 2-3 baking trays with parchment paper. On a lightly floured surface, roll out the first ball of dough until just over 1/8-inch thick. Use a cookie cutter of your choice to cut out cookie shapes. Lift them carefully to the prepared trays, leaving about ½-inch between them. Add any scraps to the second piece of dough and repeat.
Bake cookies for 15-18 minutes until browned a little just around the edges. Let cookies cool for a few minutes on the tray before removing to cool completely. Dust with icing sugar for an easy way to add a festive touch.
Cookies will keep for up to 10 days in an airtight container.
Additional recipes and snacking ideas can be found at www.walmart.ca/recipes.