Ginger Cakes
Traditional spiced ginger cookies made with molasses sugar, ground ginger, and lard. These thin, crisp cakes have a warm, spicy flavor perfect for tea time.
Ingredients
- 4 cups All-purpose flour (Original recipe called for 2 pounds; scaled down to modern batch size)
- 1.5 cups Brown sugar, packed (Substitute for moist sugar; original called for 3/4 pound)
- 2 tablespoons Ground ginger (Jamaica ginger; original called for 1 ounce)
- 1.5 cups Lard, melted (Can substitute with butter or shortening; original called for 3/4 pound)
- 4 whole Large eggs
More recipes using Ground_ginger
Instructions
- 1Preheat oven to 350°F (175°C).
- 2In a large bowl, combine the flour, brown sugar, and ground ginger. Mix well until evenly distributed.
- 3Melt the lard in a small saucepan over low heat or in the microwave. Allow to cool slightly so it's warm but not hot.
- 4In a medium bowl, beat the eggs well until they are light and frothy.
- 5Mix the melted lard and beaten eggs together until well combined.
- 6Pour the lard and egg mixture into the flour mixture. Stir together until a cohesive dough forms. The dough should be soft but not sticky.
- 7On a lightly floured surface, roll out the dough to about 1/8 inch thickness. The thinner the dough, the crispier the cakes will be.
- 8Using a cookie cutter or knife, cut the dough into desired shapes (rounds, squares, or rectangles about 2-3 inches in size).
- 9Place the cut cakes on ungreased or parchment-lined baking sheets, spacing them about 1 inch apart.
- 10Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cakes are firm to the touch. Watch carefully to prevent over-browning.
- 11Remove from oven and let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. The cakes will crisp up as they cool.
