Gingerbread Cookies
Over a year ago
3,766 views
Ingredients
- 3 cups Self Raising Flour
- 1 teaspoon baking soda
- 3 teaspoon Ground Ginger
- 1 ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
- ½ cup Stork
- ½ cup White Sugar
- 1 Large Egg
- 2/3 cup Black Treacle
- 2 cups Icing Sugar
- ½ cup Salted Butter
- 1 teaspoon Pure Vanilla Extract
- 1 ½ Tablespoons Milk or Light Cream
Accompaniment
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Description
These cookies are the best ginger cookies I ever had. My grandmother and I use to bake these and it was great fun for the the family. They don't need the icing but it's fun to do
Method
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1
In a large bowl sift or whisk together the flour, baking soda, and spices. Set aside.
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2
In a separate large bowl cream the stork and sugar until light and fluffy.
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3
Add the egg and treacle (note: is best to line the measuring cup with a light coating of oil to prevent sticking) and beat until well combined.
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4
Gradually add the flour mixture beating until incorporated.
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5
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least 2 hours or overnight. You want the dough firm enough for rolling.
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6
Preheat oven to 177 degrees C and place rack in centre of oven.
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7
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
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8
Use cutters to cut out the cookies. You can use standard gingerbread man or use many different shapes.
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9
With an offset spatula lift the cut cookies onto baking sheets about 1 inch apart.
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10
Note: if you are hanging the cookies or using as gift tags make a hole at the top of the cookies with a straw or end of a wooden skewer.
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11
Bake for about 8 - 12 minutes depending on size of cookies. Small ones take about 8 minutes. Larger will take about 12 minutes. If using for just decorations bake about 15 minutes for large and 11 minutes for small. They are done when they are firm and the edges are just beginning to brown.
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12
Remove the cookies from the oven and cool on the baking sheet for about 1 minute.
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13
Transfer to a wire rack to complete cool.
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14
If desired, you can press raisins, currants, or candies into dough for eyes and buttons after transfer. Alternatively you can use the frosting to attach.
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15
Cream the butter until smooth and well blended.
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16
Add the vanilla.
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17
Slowly add the icing sugar.
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18
Add the milk or cream and using a hand mixer beat on high speed until light and fluffy about 4-6 minutes.
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19
Add a little more milk if too dry.
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20
Decorate cookies as desired.
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21
To tint use the colouring paste found at a cake decorating store.
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22
Makes about 3 dozen cookies depending on size. Store in air tight container.
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