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26
September
Gingerbread Cut-out Cookies
Gingerbread Cut-out Cookies
Ingredients
- 380g Plain Flour
- 3 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Bicarbonate of Soda
- pinch Salt
- 100g Unsalted Butter
- 120g Light Brown Sugar
- 1 Medium Free-range Egg
- 50g Black Treacle
- 100g Golden Syrup
- 1 tablespoon White Vinegar (optional)
Directions
1. | Sift together the flour, spices, bicarbonate of soda and salt and set aside for later |
2. | In a large mixing bowl, add in the butter and sugar and beat until well combined |
3. | Add in the egg and keep beating until the mixture looks light and fluffy |
4. | Add in the treacle and vinegar and mix in well |
5. | On a slow speed, add in the dry ingredients and mix until just combined |
6. | Press the dough into a disc and wrap in cling film then chill for 1-2 hours |
7. | Pre-heat the oven to Gas Mark 5 / 190°C / 375°F |
8. | Roll out the dough to about 5mm 3/16" on a floured surface, and place cut out shapes onto a greased baking sheet about 2.5cm/1" apart |
9. | Baking time will vary on the size of your cookie. Bake until they are firm to touch and just starting to colour at the edges. About 8-10 minutes for a medium sized cookie |
10. | Allow to cool for a few minutes on the tray to firm up before carefully transferring to a cooling rack to fully cool |
11. | Once fully cooled, decorate with royal icing |