Gingerbread cookies

Monday, July 11, 2016

We are big gingerbread fans here. I love making gingerbread cookies for christmas, but let's face it, it makes more sense to do it now while it's cold and baking is a nice thing to do and warm cookies are perfect.


I actually made these twice, because a. they are good and b. I forgot to take photos the first time. I initially had wholemeal spelt flour I wanted to use, and I think they made a nicer cookie than the second batch, but both were good. The second time around I had run out of dry ground ginger, and had to substitute in the fresh minced ginger from the jar in the fridge. Still worked, although they did sometimes look like they had little hairs sticking out of them. Once baked, the fine ginger threads crumbled away at a touch.


I found the recipe I based mine on here, and didn't really change that much. I would suggest doing a double batch and freezing half the dough. In fact I froze a third, left a third in the fridge for the following days, and baked a third. Doubling does make a lot of dough!


Gingerbread Cookies

125g butter, at room temperature (if it isn't, just soften slightly in microwave)
1/2 cup, firmly packed brown sugar
1/4 cup golden syrup
1 large egg, separated
2 1/2 cups flour (spelt, wholemeal spelt or plain)
1 tbs dry ground ginger or fresh minced ginger
1 tsp mixed spice (or 1/2tsp cinnamon and 1/2 nutmeg)
1 tsp bicarbonate of soda
Extra flour, to dust bench when kneading and rolling out



Preheat oven to 180°C. Line trays with baking paper.

Beat the butter and sugar in a bowl or mixer, (I used a food processor with the soft plastic mixing attachment) until paler and creamy. Add the golden syrup and egg yolk and beat until combined. Add the flour, ginger, mixed spice and bicarb soda and mix until dough ball forms. Turn onto a lightly floured surface and knead until smooth. Wrap with plastic wrap and place in the fridge for about an hour to firm up. You don't want it too soft to easily roll and cut, if it gets too hard just let it sit on the bench for a few minutes.

Roll out the dough until about ½ cm thick. Cut out your shapes. Place on trays, they don't spread out much but leave a bit of room. I left ours undecorated, but I quite like plain white icing decorations at christmas time.

Bake in oven for 7-10 minutes or until brown. Keep an eye on them! They overcook easily! Cool them on a wire rack, or eat them as soon as you won't burn yourself.

2 comments:

  1. Great idea!

    We are massive gingerbread fans here and the local bakery doesn't do gingerbread men because "kids don't like gingerbread" ....

    Perhaps I should make some, as a guilt offering, before I head out of town for the weekend.

    ReplyDelete
  2. Do they know any kids do you think? Maybe not!
    Definitely make some, but do not feel any guilt for your trip! I'd say long overdue mini-break for mum. I'm looking forward to hearing all about it!

    ReplyDelete

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