20 August, 2015
Gingerbread Cookies
Gingerbread Cookies
Makes: approximately 36 (but will depend on the size of your chosen cookie cutter)
Ingredients:
- 125g butter, softened
- 2 1/2 cups plain flour
- 1/2 cup brown sugar
- 1 tablespoon ground ginger
- 1/2 cup treacle
- 1/2 teaspoon all spice
- 1 egg yolk
- 1/2 teaspoon bicarb soda
Method:
- Beat butter and sugar in a large bowl with an electric mixer until combined
- Beat in the treacle and egg yolks
- Finally sift in all the dry ingredients and stir until well combined
- Turn the dough out onto a lightly floured surface and knead dough until smooth, wrap in glad wrap and put in the fridge for 30 minutes.
- Preheat the oven to 160 degrees Celsius while your dough is cooling
- Roll out a portion of the dough onto baking paper until you get to your desired thickness and use a cookie cutter of your choice to make gingerbread cookies
- Bake the gingerbread cookies for about 15 minutes or until firm. You will need to watch the first batches cooking time as the time will vary depending on the size and shape of the cookie cutter used.
Recipe Notes:
- Store in an airtight container for the maximum of 7 days
- This recipe is freezer friendly for the uncooked cookie dough to be used within 30 days
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.