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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Gingerbread Recipe

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This recipe for Chocolate Gingerbread is from The Carlisle Playschool 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
In a metal saucepan add 1/2 cup of water to 1 cup of margarine. Place on burner, medium heat to melt margarine.
Add:
1 1/2 cups of packed brown sugar
1/2 cup molasses
1 tbsp cinnamon
1 tbsp ginger
1/2 tsp allspice
1/4 tsp cloves
1/2 cup cocoa
1 1/2 tsp baking soda
Directions:
Directions:
Stir until sugar melts - then add 4 1/2 to 5 cups of flour until you have a firm workable ball of dough. Refrigerate for 1 hour. Roll 1/4 inch thick. Bake in 300 degree F oven on ungreased cookie sheet. Cool about 10 minutes.
Personal Notes:
Personal Notes:
If using 6 inch shapes (cookie cutters) bake 10-12 minutes and 4 inch shapes (cookie cutters) bake under 10 minutes.
Dough will store in fridge for up to one week and in the freezer for up to 6 weeks.

 

 

 

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