1 cups (300 g) granulated sugar, plus extra for sprinkling
0.5 cup (120 ml) whole milk
5 cups (625 g) all-purpose flour
0.5 tablespoon (7 g) baking powder
1 teaspoons (9 g) salt
0.5 tablespoon (4 g) ground ginger
Instructions
1. Heat the oven to 350°F (175°C). Invert a large rimmed baking sheet (approximately 18 x 13 inches / 46 x 33 cm) and lightly grease its flat underside.
2. Cream the butter (technique: creaming — beating softened fat until light and smooth to incorporate air). Add the sugar gradually, beating after each addition until the mixture is pale and uniform.
3. Whisk together the flour, baking powder, salt, and ground ginger in a separate bowl until thoroughly combined (technique: dry-sifting — distributing leavening and seasoning evenly through the flour mass). Add the dry mixture to the butter-sugar mixture alternately with the milk, mixing just until a stiff dough forms.
4. Transfer a portion of the dough to the greased underside of the inverted baking sheet. Using a lightly floured rolling pin, roll the dough as thinly as possible — ideally 1/16 to 1/8 inch (2–3 mm) — to cover the pan surface. Repeat with any remaining dough on a second inverted sheet or in batches.
5. Press the flat face of a coarse box grater gently across the rolled dough surface to create a textured pattern. Sprinkle the surface evenly with granulated sugar.
6. Bake at 350°F (175°C) for 10–14 minutes, until the edges are lightly golden, the surface feels dry and firm to a light touch, and the dough no longer looks raw or glossy at the center.
7. While still hot and pliable, cut the gingerbread into strips 4 1/2 inches long by 1 1/2 inches wide (11.5 cm x 4 cm) using a sharp knife or pastry wheel. Allow the strips to cool and crisp on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.