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3 Nov 2015 Gingerbread

I like this flavor better than other ones I have tried.
Inspired by a European recipe, the amounts are rounded or "translated" as in 125 grams of butter is half way between  4/8 and 5/8 c, so adjust as needed to your personal preference.  And in kind, it is not a sweet gingerbread.  You can rely on your decor for sweetness, as desired.  Or just sprinkle them with sugar before you bake them.

Mix the dry ingredients:
2 c buckwheat flour 
2 t ground ginger
1 t baking powder
1 t cinnamon
1/2 t baking soda
1 pinch salt

In separate bowl, mix the wet ingredients:
1 egg
almost 5/8 c butter, softened/room temperature
1/2 c brown sugar
1/8c molasses
1/8 c maple syrup (this is the American part)

Combine the wet & dry ingredients, mix well and then chill at least an hour.

After chilling the dough, roll out to desired thickness - as long as all pieces are the same thickness - cut into desired shapes and bake.
Set oven for 325 degrees, I took mine out after 10 minutes to keep them soft.
Letting them sit a day will firm them up if its too soft for your plans.


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