These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Awesome recipe! I served them standing in a tall crystal vase. Tip: Don't roll the dough too thin or cut the strips too narrow. I used turbinado sugar--great effect! This went great as a finish to a Moroccan dinner. My guests still rave about them.
Read MoreHmmmm....mine turned out nothing like "straws". Following the directions exactly, mine turned into burnt little doggy biscuits. I tried again making the dough thicker, but the results were nothing special... just gingerbread strips.
Read MoreAwesome recipe! I served them standing in a tall crystal vase. Tip: Don't roll the dough too thin or cut the strips too narrow. I used turbinado sugar--great effect! This went great as a finish to a Moroccan dinner. My guests still rave about them.
Hmmmm....mine turned out nothing like "straws". Following the directions exactly, mine turned into burnt little doggy biscuits. I tried again making the dough thicker, but the results were nothing special... just gingerbread strips.
I've been searching for a recipe like my Grandmother used to make when I was a child. Finally, here it is, although she used a glass to cut out the cookies. If you like crunchy, spicy gingerbread cookies, you will love this recipe. Thanks for sharing!
I absolutely love these Gingerbread straws. They are very flavorful and crisp. Perfect with a cup of coffee or tea. They also keep well. People always ask for the recipe.
it turns out it was cooked inside but it turned into hard cookies when it was cold I made it like a biscotti I dont recommend the recipe but its eatable