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Annie Gensler was my great-grandmother's next-door-neighbor in Lebanon, Pennsylvania.
Simmer in a pan for ten minutes:
3/4 cup butter or lard (I use butter)
1 cup dark brown sugar
1 cup New Orleans molasses (in the UK, I substitute 1 tin of Lyle's black treacle. In the US you could substitute 1 cup dark Karo syrup for a less molasses-y flavor).
Stir occasionally. Let cool for ten minutes. Add:
1 beaten egg
2 tsp baking soda dissolved in 2 tablespoons hot water
Stir, then add:
1 tsp cloves
1 tsp cinnamon
5 tsp ginger (or more!)
Mix in approximately 4 cups flour (in the UK, you need to use Strong White Bread Flour. In the US, all-purpose flour is fine. Don't get me started on this weird subject).
Chill dough for an hour or so before rolling and cutting. Bake cookies for 5-10 minutes (depending on size) on ungreased baking sheets at 350 F/170 C (160 C if you're using a convection/fan oven).
A NOTE ON ROLLING:
Use lots of flour on the dough, your rolling surface, and your rolling pin. My grandmother is a firm believer in the combined artillery of pastry cloth and rolling pin sleeve to keep rolled dough from sticking, and I have become a convert to this process. The more flour you add to the dough the drier and *doughier* it gets. Add fresh dough to the ball you're working with to keep it from getting too dry.
I apologize for not posting this recipe in time for Christmas. BUT, it doesn't have to be Christmas and you don't have to be a) Christian or b) Pennsylvania Dutch to eat gingerbread cookies. You don't even have to own a cookie cutter; an upended glass works fine in a pinch. Using cool cookie cutters is more fun, though. I made a huge squadron of Spitfires and Lancaster bombers last year during one of my nerdier obsessions. I also have a beautiful set of snowflake cutters that my aunt gave me, which you can make lacy patterns with.
It might take a little practice to get the consistency of the dough *exactly* right. But this is the best gingerbread recipe I've ever used. Good luck and enjoy!
Simmer in a pan for ten minutes:
3/4 cup butter or lard (I use butter)
1 cup dark brown sugar
1 cup New Orleans molasses (in the UK, I substitute 1 tin of Lyle's black treacle. In the US you could substitute 1 cup dark Karo syrup for a less molasses-y flavor).
Stir occasionally. Let cool for ten minutes. Add:
1 beaten egg
2 tsp baking soda dissolved in 2 tablespoons hot water
Stir, then add:
1 tsp cloves
1 tsp cinnamon
5 tsp ginger (or more!)
Mix in approximately 4 cups flour (in the UK, you need to use Strong White Bread Flour. In the US, all-purpose flour is fine. Don't get me started on this weird subject).
Chill dough for an hour or so before rolling and cutting. Bake cookies for 5-10 minutes (depending on size) on ungreased baking sheets at 350 F/170 C (160 C if you're using a convection/fan oven).
A NOTE ON ROLLING:
Use lots of flour on the dough, your rolling surface, and your rolling pin. My grandmother is a firm believer in the combined artillery of pastry cloth and rolling pin sleeve to keep rolled dough from sticking, and I have become a convert to this process. The more flour you add to the dough the drier and *doughier* it gets. Add fresh dough to the ball you're working with to keep it from getting too dry.
I apologize for not posting this recipe in time for Christmas. BUT, it doesn't have to be Christmas and you don't have to be a) Christian or b) Pennsylvania Dutch to eat gingerbread cookies. You don't even have to own a cookie cutter; an upended glass works fine in a pinch. Using cool cookie cutters is more fun, though. I made a huge squadron of Spitfires and Lancaster bombers last year during one of my nerdier obsessions. I also have a beautiful set of snowflake cutters that my aunt gave me, which you can make lacy patterns with.
It might take a little practice to get the consistency of the dough *exactly* right. But this is the best gingerbread recipe I've ever used. Good luck and enjoy!