You can use your stand mixer to "whisk" and "cut in" the butter, the secret is slicing your butter into thin pats and adding to the flour mixture while the mixer is running on the lowest speed. In about 3 - 5 minutes using the low speed, the mixture has the correct "cornmeal" look.
Stir in minced candied ginger. Dissolve the baking soda in the hot water. Make a well in the center of the flour mixture; add the molasses and hot water mixture. Mix well.
Divide dough into two parts. Roll each part into a log/roll. Wrap in wax paper, place in refrigerator.
The dough is soft at this point, I will refrigerate overnight and do a final shaping while chilled, before baking.
When ready to bake, cut slices 1/4 inch thick. Place dough slices on prepared baking sheet.
Bake at 350 degrees 9 – 12 minutes. You may add a couple additional minutes for a crispy cookie if desired.
Let cool 5 minutes, remove from baking pan and let cool completely.
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