A very zen activity to that day at the end of the world, gingerbread biscuits. The storm forced us to stay at home, so what better way to prepare these little Christmas cookie, we can offer to our family and friends. If you have some left, you can freeze them for the months of February and March.
Yield: 30-40 biscuits depending on the size of your cookie cutter.
- 1/3 cup unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 tablespoons milk
- 1 1/2 cup flour
- 2 tsp ground cinnamon
- 1 teaspoon ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp of sodium bicarbonate
- A pinch of salt
- In a bowl, sift the flour, baking soda, ginger, cinnamon, nutmeg and cloves.
- In a large bowl, beat butter with brown sugar and molasses until a creamy mixture and add the egg. Add milk while continuing to beat.
- Add dry ingredients to the creamed mixture and stir with a wooden spoon. Form a ball, wrap tightly in plastic wrap and refrigerate at least 2 hours.
- Preheat oven to 350 F.
- On a floured surface, roll out the dough with a rolling pin to 1/4 inch (5 mm) thick and cut biscuits with cookie cutter.
- Place on a baking sheet lined with parchment paper and bake for 8 to 12 minutes or until lightly browned. Cool on a wire rack.
- Decorate with icing. Store cookies in an airtight container away from moisture.