Gingerbread Cookies
Gingerbread brings back fond memories of my childhood. Often, the waft of freshly baking ginger biscuits would tempt me down the stairs to the kitchen. They are such an easy treat to whip up that we'd have them regularly.
As I have gotten older, gingerbread is now reserved for Christmas. After dinner, there are always many delicious Christmas treats on the table to choose from, and it’s always present. If you punch a hole in the top before baking, they can make wonderful Christmas tree ornaments if you tie a ribbon through (they won't last long on the tree if there are kids about).
The yield from this recipe will depend on the size of your cookie cutter. I find I can get about two dozen small gingerbread cookies using the cutters that I have.
Ingredients
- 300g all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 tsp baking powder
- 100g cold butter
- 150g soft light brown sugar
- 1 tbsp Lyle's Golden Syrup
- 1 large egg
Method
- Preheat oven to 170ºC/340ºF. Line 2 baking sheets with parchment paper.
- Combine all the dry ingredients, then rub in the butter. Add the rest of the ingredients and knead until a ball of dough is formed. Let the dough rest for 10 minutes to allow the flour to absorb the liquid properly.
- Roll out on a floured surface and use a cookie cutter to cut into desired shapes.
- Bake for about 10–12 minutes, then cool on a wire rack once done.
