RCI-BR.005.0393.001
Lumberjacks
are a cookie recipe from the Old Sturbridge Village Cookbook, and reflect baking from 1830s New England.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- white tinned vegetable shortening or butter1 cup
- dark molasses. (Different countries use different strengths of molasses. A dark true molasses will require you to use 2 tablespoons molasses and the rest white sugar. In Abu Dhabi my mom used one packed cup of muscovado (unrefined or raw sugar) and no molasses. If you can find the American brand of Grandma's dark molasses then that is perfect.)1 cup
- 2 unit
- of sifted flour (not self-raising)4 cups
- of bicarbonate of soda1 teaspoon
- 2 teaspoons
- 1 teaspoon
Method
1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
10 minutes
2
In a large mixing bowl, combine the caster sugar, ground ginger, and cinnamon, whisking together to ensure the spices are evenly distributed throughout the sugar.
2 minutes
3
Add the eggs to the spiced sugar mixture and beat vigorously until the mixture becomes pale, thick, and well combined.
3 minutes
4
Gradually fold in any remaining dry ingredients until a soft, slightly sticky dough forms, being careful not to overwork the mixture.
2 minutes
5
Drop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them approximately 5 cm (2 inches) apart to allow for spreading.
5 minutes
6
Bake in the preheated oven until the cookies are set at the edges and lightly golden on top, yet still slightly soft in the centre.
12 minutes
7
Remove the baking sheets from the oven and allow the Lumberjacks to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
10 minutes