0.5 cup (115 g) shortening (equal parts butter and lard, blended)
2 cups (240 g) bread flour
1 tablespoon ground ginger
1 tablespoon baking soda
2 tablespoons (30 ml) warm whole milk
Instructions
1. In a medium saucepan (about 2-quart / 2-liter capacity), heat the molasses over medium heat until it just reaches a full boil — you will see large, steady bubbles across the surface. Remove from heat immediately.
2. Add the shortening (butter-lard blend) to the hot molasses and stir until fully melted and incorporated; the mixture should look glossy and uniform.
3. In a small bowl, dissolve the baking soda in the warm whole milk (this is blooming the leavener in liquid: it activates the soda's lift before the dough comes together). Stir until the soda is fully dissolved, about 30 seconds.
4. Add the ginger, the dissolved baking soda mixture, and the bread flour to the molasses mixture. Stir until a cohesive, somewhat stiff dough forms and pulls away from the sides of the pan, 1-2 minutes.
5. Turn the dough out onto a lightly floured surface and allow it to cool until it is comfortable to handle, approximately 10-15 minutes. The dough should feel firm and slightly tacky but not sticky.
6. Heat the oven to 350°F (175°C). Lightly grease two baking sheets (roughly 13 x 18 inches / 33 x 46 cm, or standard half-sheet pans).
7. Roll the dough out on a lightly floured surface to approximately 1/4-inch (6 mm) thickness. Cut into rounds or desired shapes using a 2-inch (5 cm) cutter.
8. Place cookies on prepared baking sheets about 1 inch (2.5 cm) apart. Bake for 10-13 minutes, until the edges are set and firm to the touch, the surface is dry and matte (not shiny), and the cookies feel just rigid when lifted with a spatula. Do not overbake — these cookies firm further as they cool.
9. Transfer to a wire rack and cool completely before storing.
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