Delicious and smell great while cooking, it’s even better because the youth can make them! There are some emphasized phrases in the recipe like DO NOT LEAVE UNATTENDED, which were added after Scouts may have done some of these things. Nevertheless a another great activity sure to become a family favourite.
The ‘No-Chill’ Variety
| Ingredients | 2 Dozen Scouts (1X recipe) | 4 Dozen Scouts (2X recipe) | 6 Dozen Scouts (3X recipe) |
|---|---|---|---|
| Dry Ingredients | |||
| Flour | 3½ cups | 7 cups | 10½ cups |
| Ginger | 1½ teaspoons | 3 teaspoons | 4½ teaspoons |
| Cinnamon | 1 teaspoon | 2 teaspoons | 3 teaspoons |
| Cloves | 1 teaspoon | 2 teaspoons | 3 teaspoons |
| Nutmeg | 1 teaspoon | 2 teaspoons | 3 teaspoons |
| Salt | ½ teaspoon | 1 teaspoon | 1½ teaspoons |
| Wet Ingredients | |||
| White Granulated Sugar | ½ cup | 1 cup | 1½ cups |
| Molasses (Grandma Fancy) | ½ cup | 1 cup | 1½ cups |
| Shortening or butter | ½ cup | 1 cup | 1½ cups |
| Baking soda | 2 teaspoons | 4 teaspoons | 6 teaspoons |
| Egg | 1 large | 2 large | 3 large |
| Water | 3 teaspoons | 6 teaspoons | 9 teaspoons |
| Decorating Ingredients | |||
| Raisins, candies, silver dragees, icing | |||
Notes:
- This is a good recipe if you are in a hurry to get your cookies done
- Lots of cookbooks and cooks still use imperial measurements
- Look!! Multiplying fractions IS useful
- If you are making a multiple of a recipe, WRITE it out before you start
Some Imperial/ Metric Conversions
| Imperial Measurement | Metric |
| 1 teaspoon (tsp) | 5 mL |
| 1 tablespoon (tbs) | 15 mL |
| 1 cup | 225 mL |
| 1 large egg | 1 large egg! |
Some Imperial Equivalents
3 teaspoons = 1 tablespoon
1 cup = 16 tablespoons or 48 teaspoons
1 scant cup = 7/8 of a cup = 14 tablespoons
Pop Quiz: how could you simplify your measuring for the 3X recipe?
Order of Operations:
WASH YOUR HANDS!!!
SET OVEN TO 350 ºF; bake 5 to 8 minutes
Get 2 pieces, 60 to 70 cm long, of parchment paper; fold in half
- Set aside a big mixing bowl
In another bowl,
- Measure ‘Dry’ ingredients
- Stir them together until homogenous (i.e. all the spices are spread throughout the flour)
On a plate,
- Measure shortening/butter
In a cup,
- Add water and egg(s) and beat together
In a medium pan,
- Measure sugar, molasses into pan
- Turn burner heat to medium, stir until boiling—DO NOT LEAVE UNATTENDED
- Add shortening/butter
- Stir until the butter is melted
- Remove from heat –leave on stove or hot pad, DO NOT PLACE ON COUNTER!
- Stir in the baking soda (it will foam alot)
- Transfer to the big mixing bowl
In big mixing bowl,
- Add beaten egg mixture to hot ingredients and mix
- Mix in the ‘dry ingredients’
- Knead the dough; if it is too soft, knead in a bit more flour (1 tbs at a time)
- Divide dough in half (if you aren’t using it all at once, cover the other half in wrap)
On one half of the parchment paper,
- Sprinkle a bit of flour (1/2 teaspoon) to keep dough from sticking
- Place dough on the parchment paper
- Sprinkle a bit more flour
- Cover with second half of parchment paper
- Roll out dough with rolling pin till approximately 0.5 cm thick (yes, a metric value)
- Remove second half of parchment paper
- Cut out your cookies using gingerbread scout cookie cutter
On the cookie sheet,
- Carefully transfer the cookies to cookie sheets with spatulas
- Decorate with raisins or sprinkles etc. now, if you wish
- Bake for 5 to 8 minutes (depends on thickness of dough—keep an eye on them)
Remove cookies from sheet and cool for a few minutes on cooling racks
- Once cool, the cookies can be decorated with icing (for decoration or to stick on candies)
- Have a cookie and milk break!