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Back in Thyme: Rosetta Clarkson's Gingerbread with Coriander Seeds

By Nancy Smith
October/November 2003
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  • 1 teaspoon coriander seeds
  • 1/4 cup warm water
  • 2 cups flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons powdered ginger
  • 1 teaspoon cinnamon
  • 2/3 cup shortening or butter
  • 1/2 cup brown sugar
  • 2 eggs, well beaten
  • 3/4 cup molasses
  • 3/4 cup boiling water
  1. Crush the coriander seeds and soak in the 1/4 cup warm water for 30 minutes. Set aside.
  2. Sift the flour twice with soda, salt, ginger and cinnamon. Cream the shortening with the brown sugar until light and fluffy. Add the eggs and beat well. Add 1/4 of the flour mixture and blend. Add molasses and beath until smooth. Add remaining flour mixture, beating well.
  3. Gradually add boiling water and the coriander seed with its spiced water. Beat until smooth. Turn into greased, square loaf pan and bake at 350 degrees for about 50 minutes, or until done. Do not overbake.

Nancy Smith writes and gardens from her home in Leavenworth County, Kansas.

Click here for the original article, Back in Thyme.

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