Beery ginger cookies

Recipe from: 7/8/1999 12:00:00 AM
Ingredients 10
Servings 120
Time

Ingredients

  • 180
    g
    butter or margarine
  • 190
    ml
    molasses
  • 250
    ml
    soft brown sugar
  • 5
    ml
    bicarbonate of soda
  • 10
    ml
    ground ginger
  • 3
    ml
    ground cinnamon
  • 3
    ml
    salt
  • 480
    g
    cake flour, sifted
  • 125
    ml
    (0.5 c) heated beer, stirred to remove gas
  • 65
    ml
    chopped pecan nuts
 

Method

8-10 min
 
Preheat the oven to 190 ºC. Beat the butter, molasses, sugar and bicarbonate of soda together. Sift the ginger, cinnamon, salt and cake flour together. Add the flour mixture to the butter mixture, alternating with the beer, and mix to form a dough that is easy to roll out. Add more flour if needed. Roll out the dough on a floured surface until about 3 mm thick. Cut out shapes with a cookie cutter and place on ungreased baking sheets. Sprinkle each cookie with chopped nuts and bake for about 8-10 minutes until pale brown. Coot slightly on the baking sheets before transferring to a cooling rack to cool completely. Store in airtight containers. Makes 120 cookies.
 

Read more on: bake
 

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