MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Training Day Gingerbread
 Categories: Breads, Cookies, Snacks
      Yield: 32 servings

      1 c  A-P flour; extra for rolling
    1/4 c  Mild molasses
    1/4 ts Baking soda
    1/2 ts Ground ginger
      2 tb Boiling water
      2 tb Soft butter
    1/4 ts White vinegar

  Set oven @ 350°F/175°C. 

  Lightly grease baking sheet(s) or line with parchment
  paper.

  NOTE: This recipe does not use eggs. Also the amount of
  flour will vary depending on humidity. So you might need
  as much as a quarter of a cup more. But do try to limit
  the amount you add. You are seeking a soft dough to make
  a crispy cracker-like treat. It not very sweet, but is
  just right plain or for dunking in coffee, tea, or milk.
  Or as an unusual base for cheese.

  In a medium mixing bowl combine the flour, baking soda,
  and ginger, mixing with a fork. Measure the molasses
  into a heatproof glass measuring cup. Add the butter and
  boiling water. Stir until the butter is melted. Add the
  vinegar to this cup, mix, and then stir this mixture
  into the flour mixture. This dough should be soft and
  not sticky. 

  If necessary, add a bit more flour a tablespoons at a
  time, perhaps as much as a quarter of a cup. Lightly
  flour your work surface and roll the dough out into a
  rectangle, about the size of a piece of paper (8 1/2" X
  11"). Very lightly dust the rolled dough with flour, so
  the surface is not sticky. Cut into 1" strips. Press the
  tines of a fork into the strips to create raised ridges
  and then cut into 1 1/2" rectangles. Place on prepared
  baking sheets and bake until firm, about 8 to 10
  minutes.

  Note: For more molasses flavor, mix one tablespoon
  molasses with a teaspoon of hot water and brush over
  gingerbread before baking. The last little bit that
  stuck in the measuring cup is frequently enough to have
  the water added and do the job.

  RECIPE FROM: http://www.cookingwithsusanbanthony.com

  Uncle Dirty Dave's Archives

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