KOKO'S GINGERBREAD COOKIES

Preheat oven to 375°F / 190°C


1/2 cup softened, unsalted butter
1/4 tsp ground cloves
1/2 cup dark brown sugar
1/2 tsp cinnamon
1/2 cup molasses/treacle
1 tsp powdered ginger
3 1/2 cups plain white flour
1/2 tsp salt
1/4 to 1/3 cup cold water
Raisins or other decorating objects.


Blend butter and brown sugar. Add molasses/treacle. Combine and sift all remaining ingredients except water and and mix with butter mixture. Gradually add just enough water to form a ball of dough. Roll dough out on floured board, cut out with cookie cutters.Decorate with raisins!

Bake for 8 to 10 min on nonstick baking paper.

Remove from sheet onto cooling rack.




Am about to try them now. I'll let you know how it goes! :D


EDIT: AWESOME RECIPE!! I recommend two things. 1. Melt the butter down to LIQUID. Makes blending much easier. 2. Use the same Measuring cup that you measured the melted butter in to measure the molasses. Makes getting the molasses out SO much easier.

Also! I did bake them for the full 10 min.

Directions

• Place the duck breasts in a quart of buttermilk and refrigerate overnight.
• Then:
• Cut the duck pieces into skewer-sized chunks
• cut the peppers, zucchini, onions, bananas and pineapple into skewer-sized chunks
• place 1/2 slice bacon around each piece of duck prior to skewering
• Skewer all ingredients in alternating pattern
• Combine the hot sauce with the oil
• Brush liberally over all
• Grill on medium-high flame for about 15 to 20 minutes, or until the bacon is crisp, so duck is not overdone.
• Serve over a bed of brown or wild rice, with a side of healthy microgreens.

Trying to decide what to make for Christmas Eve dinner. :)