3/4 cup shortening
1 cup white sugar
1/2 cup molasses
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground powdered ginger
1/2 tsp freshly grated nutmeg
1 tsp salt
3 1/2 cups flour
1 tsp baking soda
1/2 to 3/4 cup milk
Optional Topping:
Vanilla butter cream icing and sultanas
Pre-heat the oven to 180*C/350*F. Line several baking sheets with parchment paper and set aside.
Cream the shortening and the sugar together, until fluffy. Beat in the egg, vanilla and molasses. Whisk the flour, soda, cinnamon, ginger, nutmeg and salt together and beat this iinto the creamed mixture alternately with the milk, only adding enough milk to give you a good dropping consistency. You don’t want it too wet.
Drop by rounded spoonfuls onto the parchment lined baking sheets. Bake for 10 to 12 minutes, until lightly browned on the bottoms and set on the tops. Remove from the oven to wire racks to cool completely before icing if desired.