Last week I had the pleasure to make gingerbread cookies with my son’s class. I spent the morning at my son’s school surrounded by children and almighty mess! I think the children had a good time and I really enjoyed being the teacher for the day.
I made a few alterations to the recipe I shared with you last year and so I thought it would be nice to share the new and improved version of our gingerbread cookies with you all.
This would also make a lovely edible DIY Christmas gift. Just pop them in a nice tin or cellophane bag, add a nice ribbon, a gift tag and VOILÀ!
Gingerbread Cookies Recipe
340g plain flour
1 teaspoon bicarbonate of soda
1 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
225g butter, cubed
170g Moscovado sugar
1 tablespoon of molasses
1 egg, beaten
- Cream the butter, sugar and molasses. Once the mixture looks creamy, slowly add the beaten egg.
- Sift in the dry ingredients and the spices and stir it until well combined.
- Roll out the dough between 2 greaseproof sheets of paper and put in the fridge for 20/30 min.
- Preheat the oven to 190º C and littly grease a baking tray.
- Take the dough from the fridge and roll it to 5mm thick.
- Using cookie cutters, cut out the cookies and place them in the baking tray. Bake for 8/9 min. The cookies should be golden.
- Let the cookies cool completely before decorating or storing.