This is the best time of the year to bake cakes and cookies. What is Christmas without Gingerbread Cookies?? I make this cookies using 3 different cookie cutters: Dove, Gingerbread Man and Christmas Tree. It is so much fun making and enjoying munching this holiday treat!
Ingredients:
113 g. unsalted butter (softened)
1/3 cup + 1 tbsp. light brown sugar (add up to 1/2 cup if you prefers sweet)
1 large egg
1/2 cup golden syrup (use Molasses if available)
2 tsp. ground cinnamon
1/2 tsp. ground all spice
1/4 tsp. ground ginger
1/2 tsp. salt
3 cups plain flour (sifted)
Methods:
- In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and golden syrup, followed by all spices and salt. Scrap the side of the bowl as needed. Add in flour in small batches, mixing and increasing speed as needed until dough comes together and no streaks of flour remain.
- Divide dough into 3 portions. Shape each dough into discs and wrap in plastic. Chill for several hours or overnight.
- Line 3 baking sheets with parchment paper or silicone baking mats. Add different sized cookies to separate trays for proper baking.
- Flour the counter top/work station with flour. Place one disc on the flour, dust with flour and roll to 1/4" thickness. Cut with desired cookie, and place into the lined tray. Gather the leftover dough and repeat until all the dough is used up. Freeze tray with cookies for 10-15 minutes.
- Repeat with the other 2 dough using different cookie cutter.
- Bake in a preheated oven of 175 degree Celsius for 7-8 minutes, smaller cookies or 12-14 minutes for larger cookies.
- Remove cookies from oven and allow to rest for 1-2 minutes before transferring to a wire rack to cool completely.
- Store cookies in airtight container for up to a week.
I adapted this recipe from 'Baked by Rachel' with a slight adjustment to suit my baking preference.
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