Gingerbread Recipe | Episode 425
17:47
SEREVES: MAKES 2 DOZEN COOKIES
PREP TIME: 20 MINS
COOK TIME: 10-15 MINS
TOTAL TIME: 35 MINS
Ingredients
- 115g butter, softened
- 1 egg
- 200g light brown sugar
- 130g unsulphured molasses
- 2 tsp ginger powder
- 1,5 tsp cinnamon powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 400g all-purpose flour
Method:
1. In a large bowl using a hand-held mixer or stand mixer beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the egg and beat for another 1 minute. Add the brown sugar and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed.
2. Beat in molasses on high speed for 2 full minutes. Add the ground ginger, cinnamon, salt, baking soda and half of the all-purpose flour. On low speed, slowly mix into the wet ingredients until combined. Add the remaining flour and beat for another 2-3 minutes. Add more flour if dough is too sticky. The cookie dough will be quite thick and slightly sticky.
3. If you want to bake the cookies later: Place the dough onto a large piece of plastic wrap. Wrap up tightly and pat down to create a disc shape. Chill for up to 3 days in refrigerator.
4. Preheat the oven to 180 C - 350 F and line 2 baking trays with parchment paper.
5. Transfer the dough to a lightly floured surface. Roll dough out until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped.
6. Bake the cookies in preheated oven for about 10 tot 15 minutes or until golden brown.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
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