Gingerbread Stars Tuesday, March 5, 2013


A Mary Poppins Recipe

3/4 cup all purpose flour
½ tsp baking soda
½ tsp mixed spices—nutmeg, cloves and cinnamon
1 tsp powdered ginger
¼ cup seedless raisins
¼ cup or 4 TBSP butter
½ cup, packed full, dark brown sugar
2 TBSP dark molasses (dark treacle)
1 egg, well beaten
baking sheet lightly buttered and dusted with flour
2 6 inch star shapes, buttered and floured, or 1 8 inch sandwich cake pan.


Heat oven to 350 deg. Sift into a mixing bowl the flour, soda, spices, and ginger. Stir in the raisins. Melt the butter and sugar together in a small saucepan over low heat. Remove from the stove and allow to cool a little. Add the molasses and then stir with the beaten egg into the spiced flour and mix well with a large wooden spoon. Place the two star shapes on the buttered baking sheet. Divide the batter equally between the tow star shapes or fill the sandwich cake tin. Bake the stars for 30 minutes and the cake tin for 40 minutes in the middle of the oven. “if you don’t have star-shaped tins, use a round one, eight inches diameter, and then you have ‘full moons,’” says Mary Poppins. Turn out on a wire rack to cool.

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