Hello lovelies! Today we thought we’d share a super simple, and very delicious gingerbread cookie recipe.
These little goodies couldn’t be easier to make and have a tad more crunch than a traditional gingerbread – perfect for dunking!
We’ve used a couple of different cookie cutters (‘Eat Me’ and ‘Home Made’), but you really can use any shape or size you like. With Christmas around the corner, keep an eye out for festive shapes and remember to leave a few out for Santa.
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
1. Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use your desired cookie cutter. Place on trays about 3cm apart. Repeat with any excess dough. TIP: We skipped the part about using the two sheets of baking paper and had no problems at all.
4. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Have a lovely day. x.