Saturday, 4 February 2017

Mild Gingerbread Cookies

This is my favourite gingerbread recipe to stock up on frozen school food. Previously only one of my six kids would ever eat gingerbread till I created this recipe, much milder and sweeter it's a real hit and yes... NO EGGS!!


125g (4oz) butter softened
1/2 cup brown sugar
1/2 cup golden syrup/honey mix (I put about 1cm of honey in the measuring cup and the rest golden syrup)
2 1/2 cups plain (all-purpose) flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon bicarbonate of soda (baking soda)

preheat your oven to 180oC. Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup/honey mixture, flour, ginger, cinnamon and bicarb and mix to form a soft dough. Wrap in cling wrap and pop in the fridge for about 10 minutes. Roll out dough between two sheets of baking paper to about 4mm (1/4 inch) thick. Cut out desired shapes. Place on baking tray lined with baking paper. Bake for 8-10 minutes till just golden brown. Cool on trays.
Delicious - also freezes really well pop a few gingies into individual zip-lock bags, press out the air and store in an airtight container in the freezer.

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