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

Ingredients:

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

Method:

1. Cream the butter, sugar and molasses. Once the mixture looks creamy, slowly add the beaten egg.
2. Sift in the dry ingredients and the spices and stir it until well combined.
3. Roll out the dough between 2 greaseproof sheets of paper and put in the fridge for 20/30 min.
4. Preheat the oven to 190º C and littly grease a baking tray.
5. Take the dough from the fridge and roll it to 5mm thick.
6. Using cookie cutters, cut out the cookies and place them in the baking tray. Bake for 8/9 min. The cookies should be golden.
7. Let the cookies cool completely before decorating or storing.

Love, P