Gingerbread Cookies

This gingerbread cookie recipe is a favourite of ours.

125g butter, softened

1/2 cup firmly packed dark brown sugar

1 large egg

1/2 cup (180g) treacle

3 cups flour

1/2 tsp baking soda

1/4 tsp baking powder

2 tsp ground ginger

2 tsp ground cinnamon

Silver cachous to decorate

1.  Place butter and sugar in a bowl and beat with an electric mixer until pale and creamy.  Beat in egg, then beat in treacle.

2.  Add dry ingredients, beating gently to combine into a cookie dough.  Wrap in plastic wrap and place in fridge for 1 hour or until you are ready to cut out the cookies.

3.  Heat oven to 170°C.  Line 2 baking trays with nonstick baking paper.

4.  Roll out dough to about 1/2cm thick and cut out cookies using  a cookie cutter.  Place cookies on baking trays and back for 10-12 minutes until firm and golden.

5.  Remove to a wire rack to cool.  Decorate with silver cachous while still warm.

Notes:

+  They are a soft biscuit texture.

+ I made double the recipe for the above picture. 

+  These cookies keep well for a week or more in an air tight container.

+  It is a recipe by Julie Le Clerc that I ripped out of a magazine years ago and adapted to the above.

+  I love my Tovolo cookie cutters as they give the indents to place the cachous in, making decorating a cinch- I've seen them at Stevens here in NZ.

+  Let me know if you give them a go.