Gingerbread Cookies
These spiced ginger biscuits are perfect for when you want to feel cozy and indulgent. The warm aroma of ginger, nutmeg, and cinnamon fills your kitchen as you prepare the dough. Once baked, these biscuits have a delicate crunch that gives way to a chewy center, creating the ideal texture. The simplicity of these biscuits makes them a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 1 cup Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp of ground Ginger
- 1 tsp of ground nutmeg
- 1 tsp of cinnamon
- 1 pinch of salt
- 50g unsalted butter
- 1/2 cup brown sugar
- 1 egg - beaten
- pre-heat the oven to 190 degrees C
Instructions
- sift the flour, bicarbonate of soda and ground ginger, nutmeg and cinnamon together in a mixing bowl
- chop the butter into small pieces, and rub into dry mixture until the consistency of fine breadcrumbs, then add the sugar and mix together
- mix the beaten egg and add to the mixture, mixing together to form a dough
- Roll out on a floured surface (ensure you flower bothe the rolling pin and the table very well as this helps wen cutting into shapes once rolled) to about 3mm thick, then cut out what ever shapes you want. Put onto a tray lined with baking paper, decorate as much as you like although i like to keep mine simple with a good sprinkle of cinnamon sugar yum!
- cook for approximately 15 minutes depending on size of biscuit.
- When they are cooked, leave on the baking sheet for a few minutes, then transfer to a cooling rack, and leave to cool completely.
Yield
Makes 18 cookies
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