Beery ginger cookies

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120 servings Cooking: 10 mins
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By Food24 November 03 2009
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Ingredients (10)

180.00 g butter — or margerine
190.00 ml molasses
250.00 ml brown sugar — soft
5.00 ml Bicarbonate of soda
10.00 ml ginger — ground
3.00 ml cinnamon — ground
3.00 ml salt
480.00 g flour — cake, sifted
125.00 ml beer — heated, stirred
65.00 ml pecan nuts — chopped
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Method:

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.



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