This recipe makes moist and spicy gingerbread cookies that everyone will rave about. The soft gingerbread cookies are so good that you will eat half of them before you ever get around to giving them away. The dough is fantastic to make gingerbread lollipop cookies too.
- 3 cups plain flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 125g butter
- 1/2 cup brown sugar
- 2 tsps ground ginger
- 2 tsps ground cinnamon
- 1/2 ground cloves
- 1/2 tsp finely ground pepper (optional)
- 1 large egg
- 3/4 cup golden syrup
Sift together dry ingredient into a bowl.
Cream butter and sugar until pale and fluffy. Add the spices, egg and golden syrup. Add the flour mixture and beat on a slow speed until combined. Divide the dough in half and wrap in plastic film, refrigerate for at least 1 hour.
Preheat oven to 180oC.
Roll out onto a lightly floured bench to 5mm thickness, cut out shapes with a cookie cutter. Place on a baking tray lined with baking paper.
Bake for 10 to 12 minutes or until crisp. Place on a cake rack, cool then decorate.