Festive Gingerbread Cookies2014-09-08
- Servings : 4
- Cook Time : 15m
- Ready In : 25m
This easy recipe for gingerbread cookies is great for baking with children. Get everyone involved!
- 350 grams plain flour, plus extra for rolling out
- 1 teaspoon(s) bicarbonate of soda
- 2 teaspoon(s) Natural Ground Ginger
- teaspoon(s) Natural Ground Cinnamon
- 125 grams butter
- 175 grams light soft brown sugar
- 1 egg
- 4 tablespoon(s) golden syrup
Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like bread crumbs. Stir in the sugar.
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes. Preheat the oven to 180ºC. Line two baking trays with greaseproof paper. Roll the dough out to a 0.5cm/1⁄4in thickness on a lightly floured surface. Using cutters cut out the gingerbread shapes and place on the baking tray, leaving a gap between them.
Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations. Freeze up to one month. Dust with icing sugar once thawed.