GINGERBREAD COOKIES
- Your Family
- Apr 27, 2015
- 1 min read
Makes 20-25 cookies Prep 10 min
+ chilling Bake 10-12 min
125g unsalted butter, softened
½ cup (125ml) firmly packed brown
sugar
½ cup (125ml) golden syrup
1 egg, separated
2½ cups (625ml) flour
1 tbsp (15ml) ground ginger
1 tsp (5ml) cinnamon
1 tsp (5ml) bicarbonate of soda
1 cup (250ml) icing sugar, sifted
Preheat the oven to 180°C and line two large trays with baking paper.
In a large bowl, beat the butter and sugar until pale using an electric beater. Beat in the syrup and egg yolk. Use a spoon to fold in the flour, spices and soda to form a smooth dough. Form into a disc, cover in plastic wrap and chill for 30 minutes.
Divide the dough in half. Roll out pieces between baking paper to 5mm thick. Use a cookie cutter to cut shapes.
Place on the baking trays and bake for 10 minutes or until golden. Using a skewer, quickly make 5mm holes at the top of the warm biscuits to thread ribbon through. Cool completely on a wire rack.
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