Updated Nov 8, 2016Chatelaine
2 1/4 cups
all-purpose flour, divided
finely chopped candied ginger
chopped dark chocolate, about 112 g
To bake cookies, you'll need:
- WASH and dry a 1-L jar with lid.
- DIVIDE flour between 2 medium bowls. Stir baking soda and salt into the first bowl. Stir ground ginger, cinnamon and cloves into the second bowl.
- SPOON flour mixture from first bowl carefully into jar to create the first layer. Spoon in brown sugar. Carefully spoon
in flour-spice mixture from second bowl. Scatter candied ginger over top, then chopped chocolate. Wrap a piece of plastic wrap over the mouth of the jar. Seal the jar and tie with ribbon.
- ATTACH a recipe with the following baking directions: Pour contents of jar into a large bowl. Add 1 egg, 3/4 cup butter, at room temperature, and 1/4 cup fancy molasses. Beat, using an electric mixer on medium-high, until combined. Refrigerate until dough is firm enough to roll, about 20 min. Preheat oven to 350F. Lightly spray 2 baking sheets with oil. Roll dough into 1-in. balls. Arrange on prepared sheets 2 in. apart. Bake each sheet in centre of oven until cookies are golden, 10 to 12 min. Remove to a rack to cool completely. Store ginger cookies in an airtight container at room temperature up to 1 week.
NutritionCalories 89, Protein 1 g, Carbohydrates 13 g, Fat 4 g, Sodium 67 mg.
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