Cream together:
3/4 c. blackstrap molasses
1/4 c. soft butter
1/2 c. Sucanat or Rapadura
Stir in 1/2 c. cold water.
Mix together and add:
2 c. Summers Sprouted Wheat Flour
1/4 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ginger
1 tsp. clove
Dissolve 1 tsp. BAKING SODA into 2 Tbsp. cold water.
Mix evenly into batter.
Add and mix into a stiff dough:
1 more c. Summers Sprouted Wheat Flour
Cover bowl with a plate and chill for 4-12 hours.
Roll out dough on lightly floured board in 1/8-1/4 inch thick slab.
OR pinch off pieces and roll into balls. Press with cookie cutter
for designs or press between palms for rounds. Place on greased
cookie sheet.
Bake at 350 for 15-20 minutes depending upon thickness and
dimensions of cookie shapes (smaller/thinner: less time;
thicker/bigger: more time)
Can be decorated with icing.
Dorothy’s Old-Fashioned Gingerbread Boys
Ingredients
- 3/4 c blackstrap molasses
- 1/4 c soft butter
- 1/2 c Sucanat or Rapadura
- 1/2 c cold water
- 3 c Summers Sprouted Wheat Flour
- 1/4 tsp salt
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp clove
- 1 tsp baking soda
Instructions
- Cream together: 3/4 c. blackstrap molasses, 1/4 c. soft butter, 1/2 c. Sucanat or Rapadura
- Stir in 1/2 c. cold water.
- Mix together and add: 2 c. Summers Sprouted Wheat Flour, 1/4 tsp. salt, 1 tsp. allspice, 1 tsp. cinnamon, 1 tsp. ginger, 1 tsp. clove
- Dissolve 1 tsp. BAKING SODA into 2 Tbsp. cold water.
- Mix evenly into batter.
- Add and mix into a stiff dough: 1 more c. Summers Sprouted Wheat Flour
- Cover bowl with a plate and chill for 4-12 hours.
- Roll out dough on lightly floured board in 1/8-1/4 inch thick slab. OR pinch off pieces and roll into balls. Press with cookie cutter for designs or press between palms for rounds. Place on greased cookie sheet.
- Bake at 350 for 15-20 minutes depending upon thickness and dimensions of cookie shapes (smaller/thinner: less time; thicker/bigger: more time)
- Can be decorated with icing. –Thanks, G.A.Ellis, for sharing this 50-yr-old family recipe!
