Eggless Ginger Biscuits

Send in by Lynette Muller

1 cup white sugar
1 cup shortening
1 cup dark molasses
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 cups all-purpose flour

Preheat oven to 220 degrees C. Lightly grease cookie sheets.

In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses. Combine the baking soda, ginger,cinnamon and 3 3/4 cups of the flour; blend into the molasses mixture. Add more flour if necessary to make dough stiff enough to roll out. Use remaining flour to dust rolling surface. Roll dough out to 1/2 cm thickness and cut with cookie cutters.

Bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

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