Bake my gingerbread cookie, then decorate with fondant and sprinkles for a fun gift.
Gingerbread is not just for Christmas, enjoy all year round.
- Electric Mixer
- Measuring cups / Spoons
- 500 g Plain Flour
- 250 g Brown sugar
- 100 g Butter / Margarine - Soft but not melted cut butter into small pieces (dice)
- 2 Eggs
- 2 Tblspn Honey
- ½ tsp Bicarbonate Soda
- 1 tsp Mixed spice
- Preheat oven to 180C (350F) and line two baking trays with baking paper.
- Place flour, brown sugar, mixed spice and bicarb into electric mixing bowl.
- Add margarine or diced softened butter to the flour mixture. Slowly turn on mixer to low (1) to incorporate butter into the flour until combined - this will look like breadcrumbs.
- Add eggs and honey to flour & butter mix. Slowly turn on mixer to low (1) to incorporate ingredients. Mix until combined and dough clumps around the mixer paddle. If mixture doesn't come together add 1 TBspn of water to combine dough.
- Use hands to mould the dough into workable sized batches. Roll out onto a floured surface until dough is 5mm thick and cut out with cookie cutter.
- Place cookies onto a silicon paper lined baking tray.
- Bake each tray at 180C (350F) for 10 -12 mins. Test a few in your oven to deceide on the cooking time for your preferred texture - soft or firmer.
- The number of cookie yield will depend on the size and shape of the cookie cutter.
- ** ALLERGY DISCLAIMER: Caution should be taken when you are substituting allergen ingredients into/out of recipes to make cookies for family and friends who have allergies to any traces of the ingredients i.e: egg, gluten and dairy etc. It is advisable to have items for this group of guests made by a commercial company that complies with food safety regulations for allergens. It's better to be safe than have your guests become sick or in some instances, death may occur from allergic reactions.** Ingredients in this recipe may be substituted for like ingredients but may give slightly different results.
- Cooked cookies or cut out cookie dough can be frozen for up to 2 months and thawed before use.
- These cooked cookies store well in an airtight container for up to 2 weeks prior to decorating.
- Cookies covered in fondant icing will store for up to 2 weeks in an airtight container.
- For longer storage, store in individual heat sealed bags. Test this for your geo location and storage solution.
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