Gingerbread cookies & milk…name a more iconic duo!
It’s that time of year again, so we are getting into the Christmas spirit by baking some gingerbread and we think we have the BEST recipe around.
· 2/3 cups Butter, softened & chopped (150g)
· 3/4 Cup brown sugar (140g)
· 1/4 cup glucose syrup (90g)
· 1 medium egg
· 1 tsp vanilla essence
· 3 cups Flour (360g)
· 1 tsp baking soda
· 1 Tbsp. crushed ginger
· 1 Tbsp. cinnamon
· 1 Tbsp. crushed cloves
1. On medium heat combine syrups, sugar & butter. Stir until melted, dissolved & combined to make a nice consistency
2. Combine the dry ingredients
3. Fold in the egg
4. Then create a well and slowly whisk in the sugar mixture until combined well and a dough has formed
5. Leave the gingerbread dough to cool
6. Wrap with plastic wrap and leave in the fridge for at least 3 hours
7. Line trays with baking paper and preheat the oven to 180°C
8. Flour the bench, roll the dough until it is around 3mm-4mm thick.
9. Use cookie cutters and place the gingerbread on the baking trays
10. Refrigerate for 10 minutes
11. Place in the oven for around 10-12 minutes. The outside should be lightly golden and the middle soft but slightly firm to the touch. The cookies will harden as they cool.
12. Allow the cookies to cool completely while you make your icing
We recommend using royal icing to decorate!
Colour the icing in pastel colours for gorgeous sugar cookies.
Other ways to use the gingerbread:
· Gingerbread house: use toffee to hold the pieces together, decorate with lollies, icing sugar on the roof to imitate snow. Place on a cake stand for a show stopping centre piece at your Christmas celebrations!
· Ice cream sandwiches: bake round gingerbread cookies, make ice cream sandwiches using vanilla ice cream and roll in sprinkles
· Gifts or garlands: add a hole in the top of your biscuit and string them with a ribbon or package them in cellophane; the perfect teachers gift!