Betty Crocker – Ginger Creams

Ingredients

• ¼  cup soft shortening (56g Lard)
• ½ cup sugar (approx. 100g)
• 1 small egg
• ½ cup molasses (120ml)
• 1 tsp soda dissolved in ½ cup hot water (120ml)
• 2 cups sifted GOLD MEDAL Flour (approx. 220g plain flour)
• ½ tsp salt
• 1 tsp ginger
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp cinnamon

Method

1. Mix together the shortening, sugar and egg and molasses.
2. Stir in the soda and hot water.
3. Sift together and stir in, the flour, salt, ginger, nutmeg, cloves and cinnamon.
4. Chill at least 1 hour.
5. Drop rounded teaspoonfuls about 2″ apart on lightly greased baking sheet.
6. Bake until set, just until, when touched lightly with finger, almost no imprint remains.
7. While slightly warm, frost with Quick Cream (below)

Baking

• Bake in a mod. hot oven for 7 to 8 minutes (190°C–200°C, 375°F–400°F , Gas Mark 5–6, Fan 170°C–180°C).

Quantity

• About 4 doz. 2″ cookies.

Quick Cream

Delicious, creamy-tasting topping … ideal for Ginger Creams and other festive cookies.

• Blend together ¾ cup sifted confectioners’ sugar, ¼ tsp. vanilla, and cream to make easy to spread (about 1 tbsp).