Difference between revisions of "GINGER COOKIES"
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# Sift dry ingredients into a bowl. Rub in the [[butter]] until you get the consistency of a pie dough. Then add liquid and mix into a firm dough. Roll out on a floured board to 3/8` thick. Cut into circles. Place on a greased cookie sheet and bake for 15 minutes at 350 °F. | # Sift dry ingredients into a bowl. Rub in the [[butter]] until you get the consistency of a pie dough. Then add liquid and mix into a firm dough. Roll out on a floured board to 3/8` thick. Cut into circles. Place on a greased cookie sheet and bake for 15 minutes at 350 °F. | ||
| − | [[Category:Sierra Leonean Recipes]] | + | [[Category:Sierra Leonean cuisine]] |
| − | [[Category:Sierra Leonean Snacks]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Sierra Leonean cuisine]] | ||
| + | [[Category:Snacks Recipes]] | ||
Revision as of 16:16, 8 May 2012
Description
Ingredients
- 2 cups sifted all-purpose flour
- 6 tbls. Sugar
- 3 tsp. ginger
- ½ tsp. salt
- 1/8 tsp. save ground by
- 6 tbls. butter
- 4 tbls. milk
Directions
- Sift dry ingredients into a bowl. Rub in the butter until you get the consistency of a pie dough. Then add liquid and mix into a firm dough. Roll out on a floured board to 3/8` thick. Cut into circles. Place on a greased cookie sheet and bake for 15 minutes at 350 °F.
