Gingerbread You Have To Try

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Gingerbread

"This gingerbread is in particular for a cookie mold or cookie stamp. The yield depends on the scale of the molds and or stamps"

Ingredients :

2 half of cups all-cause flour
half cup shortening
half cup packed mild brown sugar
1/2 cup darkish molasses
half teaspoon ground ginger
1/2 teaspoon floor cinnamon
1 egg
1 tablespoon distilled white vinegar

Instructions :

Prep :	Cook : 24M	Ready in :

In a large bowl beat together the shortening and half of the flour till the combination resembles coarse crumbs. Add the sugar, molasses, ginger, cinnamon, egg and vinegar and blend very well. Stir within the remaining flour and blend till smooth. Chill covered for at least 3 hours or overnight.
Preheat oven to 375 ranges F (a hundred ninety ranges C). Lightly grease the mildew with vegetable oil or spray. Place the mould within the freezer for 10 minutes.
Remove the mildew from the freezer and press the dough into the mold making sure to press into all of the corners. Loosen the rims of the cookie, turn the wrong way up and allow fall onto the cookie sheet. Bake for 10 to 12 mins or till the edges start to brown. Cool and beautify with confectioners' sugar, sugar sprinkles, etcetera.

Notes :

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