Tags: Christmas, Vegetarian, Dessert
180 grams flour
80 grams dark brown sugar
2 grams baking soda
4 grams cinnamon
2.5 grams ginger
0.5 grams cloves
1.5 grams salt
85 grams butter
125 grams molasses
15 grams whole milk
Refrigeration is mandatory or the dough will be too sticky to handle
Be wary of overbaking as the darker color makes it difficult to tell.One way to tell baking point is when cookie barely retains an imprint when touched gently with fingertip.
----- Dough -----
Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
Cut the butter into pieces and add to bowl, mixing until the mixture resembles fine meal.
With mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
Divide the dough in half, forming each into a ball.
Wrap each in plastic wrap and refrigerate for at least 2 hours, until firm.
----- Baking -----
Preheat the oven to 350 F.
Line 2 baking sheets with parchment paper.
Remove one dough sheet from the refrigerator and place on a well floured counter.
Lightly flour the top of the dough and the rolling pin and roll out the dough.
Roll to a quarter inch thickness.
Cut gingerbread men and place them on prepared baking sheets.
Refrigerate the gingerbread men for 5 minutes.
Bake for 8 to 11 minutes.
Remove the cookies to a wire rack.
Allow to cool to room temperature before frosting.