Tuesday, May 15, 2012

Gingerbread Cookies


Sweet and spicy... these are perfect for decorating.  They freeze well too; I usually make them ahead of time and take them out of the freezer as I need them.
  • 1/2 cup butter, softened
  • 2 1/2 cups plain flour
  • 1/2 cup light muscovado sugar
  • 1/2 cup blackstrap molasses
  • 1 egg
  • 1 TBS vinegar
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice or 1/2 tsp cloves  (All spice measurements are approximate; I pour spices in... literally! The more the merrier.)
Beat sugar, butter, and molasses.  When creamy, stir in egg and spices.  Add vinegar and soda almost at once; then stir in flour and baking powder.  Mix well and wrap dough in baking paper.  Refrigerate overnight or at least for a few hours.  Roll out on a floured surface to one-eighth of an inch thick and cut, using traditional people cutters, or other shapes.  Place on a cookie tray covered in baking paper, at least an inch apart.  Bake 375F/gas mark 5/190C for 6-8 minutes, or until lightly browned.  Cool on cookie sheet for a minute or two before removing to cool completely on a wire rack. Decorate by piping on plain white icing, then add as many other embellishments as you can. Be creative!

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