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Gingerbread Cookies

Makes: 24 1/4 inch thick

  • Total: 2 hr 35- 42 minutes

  • Prep: 2 hr 25- 30 minutes

  • Inactive: 30 minutes

  • Cook: 10- 12 minutes


300 G/2 cups playing all purpose flour sifted

Plain flour for dusting

1 TSP baking powder

1/2 TSP baking soda

Pinch of salt

2 Ground ginger

110 G/ 1/2 cup unsalted butter softened

110 G/ 2/3 cup soft dark brown sugar

75 G/ 1/4 cup treacle

1 TSP vanilla extract

1 small egg, lightly beaten

  1. Combine the flour, baking powder, baking soda, salt and ginger in a large mixing bowl, staring thoroughly

  2. Be together the butter, brown sugar, treacle, and vanilla extract into a bowl until thick. Stir and beaten egg until Incorporated

  3. Gradually add the ingredients to the bowl, mixing well, until the dough comes together. Gather the dough and wrap loosely in a sheet of grease proof paper.

  4. Leave the dough to stand at room temperature for two hours.

  5. Pre-heat the oven to 190°C (170°C fan force) In line to baking trays with grease proof paper

  6. Dust to work surface with the flower and roll out the dough on it to 5MM thickness.

  7. Using a cookie cutter to stamp out to the shapes from the Dale arrange them on trays spaced apart

  8. Bake for 10 to 12 minutes until golden and set

  9. Remove from the oven and leave to rest on the trays for five minutes then move to wire rack to finish cooling

  10. Want to cool, decorate with icing

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