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.
+ 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.