Gingerbread Cookies
This recipe combines warm spices like ginger, cinnamon and nutmeg into a chewy cookie that can be decorated by the kids. Make this versatile dough ahead of time and simply roll out and cut into any shape you desire, whether it’s gingerbread men or snowflakes for Christmas or the pieces of a gingerbread house.
Ingredients
- 100 grams soft butter
- 50 grams muscovado sugar
- 5 tbsp golden syrup
- 225 grams all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground ginger powder
- 1 tsp ground cinnamon powder
- 1/4 tsp ground nutmeg powder
Equipment
- Rolling pin
- Saucepan
- Whisk
- Sieve
- Baking tray/sheet pan
- Cookie cutters
- Clingfilm
- Baking parchment/paper
Process
Step 1:
Gently heat the butter and muscovado sugar in a saucepan over a low heat until the sugar has completely dissolved. Do not boil.
Step 2:
Pour the butter and sugar mixture into a mixing bowl, sieve in the flour, baking soda, ground spices and golden syrup. Mix to combine into a dough.
Step 3:
Cover the dough in clingfilm and rest in the fridge for at least 30 minutes.
Step 4:
Preheat the oven to 170°C and line a baking tray with baking parchment.
Step 5:
Roll out the dough and use cookies cutters to cut out shapes and bake for 15 minutes.
