Gingerbread Straws

Directions

1. Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
2. In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
3. Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
4. Heat oven to 350 degrees.
5. On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.

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Reviews (2)

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13

J Hall

Nov. 8, 2006

"Awesome recipe! I served them standing in a tall crystal vase. Tip: Don't roll the dough too thin or cut the strips too narrow. I used turbinado sugar--great effect! This went great as a finish to a M..." See moreoroccan dinner. My guests still rave about them."

6

Momi

Dec. 11, 2008

"Hmmmm....mine turned out nothing like "straws". Following the directions exactly, mine turned into burnt little doggy biscuits. I tried again making the dough thicker, but the results were nothing s..." See morepecial... just gingerbread strips."