by Louisa
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Louisa's Notes:
Expand1 cup sliced almonds, toasted Ask a question about this ingredient
3 1/2 cups all purpose flour Ask a question about this ingredient
1 tablespoon ground ginger Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 cup butter Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1/2 cup molasses or sorghum Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1/4 cup crystallized ginger Ask a question about this ingredient
1/4 cup crystallized/candied orange peel Ask a question about this ingredient
1/4 cup crystallized/candied lemon peel Ask a question about this ingredient
Mix flour,ginger and cinnamon in a small bowl and set aside.
Ask a question about this stepCream the butter and sugar.
Ask a question about this stepAdd molasses (or sorghum) and vanilla to creamed mixture.
Ask a question about this stepAdd the dry ingredients.
Ask a question about this stepStir in the almonds and the crystallized ginger and orange and lemon peel.
Ask a question about this stepDivide the dough into 4 portions. Roll each portion into a 2" thick log. I do a log that has four flat edges (like a milled log). Wrap in cling film and refrigerate for two hours or until very firm (can also be frozen at this point.)
Ask a question about this stepUsing a sharp knife, cut a 3" section off the log. Slice this section longways into slender pieces. Place on baking sheet with silpat/parchment, 1/2 inch apart.
Ask a question about this stepBake at 350 for 6-8 minutes or until edges of cookie just start to darken. Transfer cookies to wire rack for cooling. Cookies should be crisp when they are cooled. Store Dry Bones in a tin or tightly closed container.
Ask a question about this stepApologies! There is a mistake in the recipe which I have not been able to correct. The 1/2 Cup molasses/sorghum is listed twice.
The recipe should have listed it only once. There is only one 1/2 Cup molasses/sorghum in the recipe.
Thanks!
The recipe above is now correct.