siti sicuri per comprare viagra generico 100 mg pagamento online a Torino
I love me some gingerbread cookies! They’re cute, they’re yummie and most importantly they’re soooo cute. I’ve got a bit of a fascination with american culture popping up here. Gingerbread cookies, pumpkin pie, roasted turkey, all season favorites that have had me salivating for years. It took me a while to perfect my skill (ahum) but I’ve got some awesome recipes for all of them now.
source site This is my recipe for molasses-free gingerbread cookies. We always have molasses in the house but I know others might not have heard of it before. Let me explain; molasses is a by-product from sugar produce, we use it for sore throat’s and what not, but it’s also used to give certain cookies some chewiness, deep coloring and some extra flavor. But don’t worry my cookies are also very good without.
follow url go here Ingredients (about 25 medium sized cookies)
115 g butter
70 g dark brown sugar
1 medium egg
250 g flour
5 tsp ginger
1 tsp cinnamon
1 1/2 tsp cloves
1/4 tsp nutmeg
1/2 tsp baking powder
clomid drug testing acquisto cialis forum Directions
Sieve flour, spices, baking powder and salt together and set aside.
Cream butter and sugar together and mix in the egg.
Bit by bit add the dry ingredients to the butter and mix until well incorporated.
Kneed into a ball and divide in four equal pieces..
Roll out in between two sheets of plastic wrap and place in the fridge for at least 20 min.
While waiting, preheat your oven to 180 C.
Cut out your cookies and place them on some baking parchment.
Place the cookies back in the fridge for another 10 mins, before baking.
Bake crispy and brown in about 10-12 min. If the sides start to brown you’ve left them in to long.
Let the cookies cool on a wire rack and decorate with some royal icing. I prefer using egg-free royal icing, there’s just something about putting raw egg on cookies that doesn’t sit well with me. The irony is I have no trouble using it on cakes ;D
I really like making all kinds of gingerbread men and giving them funny faces but they taste great no matter what shape you make them in.
If you liked this recipe, be sure to check out my other recipes here.