食谱：蓬松姜饼曲奇

“这些就是他们所说的：又大又蓬松的姜饼曲奇。它们一直那么蓬松，是我大儿子的最爱。”
"These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."

材料

以下配方可以制作24只曲奇。

2+1/4杯普通面粉 280g (2+1/4 cups all-purpose flour)
2茶匙姜粉 4g (2 teaspoons ground ginger)
1茶匙泡打粉 5g (1 teaspoon baking soda)
3/4茶匙肉桂粉 2g (3/4 teaspoon ground cinnamon)
1/2茶匙丁香粉 1g (1/2 teaspoon ground cloves)
1/4茶匙盐 2g (1/4 teaspoon salt)
3/4杯人造黄油，室温软化 165g (3/4 cup margarine, softened)
1杯白砂糖 200g (1 cup white sugar)
1只鸡蛋 (1 egg)
1桌匙水 15g (1 tablespoon water)
1/4杯糖蜜 60ml (1/4 cup molasses)
2桌匙白砂糖 25g (2 tablespoons white sugar)

做法

1. 预热烤箱至175°C(350°F)。将面粉、姜粉、泡打粉、肉桂粉、丁香粉和盐过筛混合，备用。
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. 取一只大缸盆，将人造黄油和1杯白砂糖打至发白，打入鸡蛋，再搅拌入水和糖蜜。逐步将过筛的配料搅拌进入糖蜜糊中。把生面团捏成许多胡桃状小球，在剩下的2桌匙白砂糖里面滚几下，以5厘米的间隔摆放到非油性的饼干烤盘上，轻轻压平。
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. 在预热好的烤箱中烘烤8～10分钟。取出烤盘冷却5分钟后，将曲奇移到金属网架上至凉。在密封容器中存放。
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.