The Pym Sister's Gingerbread
Preheat oven to 300 degrees Fahrenheit.
Yield 15 cookies
1 cup dark brown sugar
1/3 cup honey
Grated rind of one lemon
6 tablespoons butter, diced
2 cups unbleached flour
1/2 teaspoon ground ginger
1 egg white unbeaten
Edible gold leaf (available at craft stores)
Butter two baking sheets. Warm sugar, honey, and lemon rind slowly over low heat
until sugar has dissolved. Simmer for five more minutes. Add butter to the hot pan.
Stir until it melts and remove from heat. Stir in flour, baking powder, and ginger.
Mix to a fairly stiff dough and roll dough out thinly on a floured board. Cut to desired
shape. Transfer cookies to baking sheets with a palette knife or spatula. Bake for
20 minutes. Place on wire rack to cool. When cool, use unbeaten egg white as glue
to attach edible gold leaf in desired pattern.
Yield 15 cookies
1 cup dark brown sugar
1/3 cup honey
Grated rind of one lemon
6 tablespoons butter, diced
2 cups unbleached flour
1/2 teaspoon ground ginger
1 egg white unbeaten
Edible gold leaf (available at craft stores)
Butter two baking sheets. Warm sugar, honey, and lemon rind slowly over low heat
until sugar has dissolved. Simmer for five more minutes. Add butter to the hot pan.
Stir until it melts and remove from heat. Stir in flour, baking powder, and ginger.
Mix to a fairly stiff dough and roll dough out thinly on a floured board. Cut to desired
shape. Transfer cookies to baking sheets with a palette knife or spatula. Bake for
20 minutes. Place on wire rack to cool. When cool, use unbeaten egg white as glue
to attach edible gold leaf in desired pattern.
