![]() Be sure to set a timer so you don’t over bake them. Use your favorite cookie cutters to cut shapes and place on a lightly greased sheet. 1 1/2 sticks butter, softened 1/4 cup granulated sugar 1/2 cup packed brown sugar 1/4 cup molasses 1 egg 1 teaspoon vanilla extract 2 teaspoons baking. Be sure not to roll it too thin, you want your cookies to be thick and soft! I don’t go any thinner than 1/4 inch. Just store them in a gallon zip lock.įorm dough into a disk and roll out on a floured counter. I suggest making a full batch and freezing the extra cookies once cooled. This recipe can be halved but I have found that you have to add a little extra water if you cut the ingredients in half to make it work. Once the dough is mixed, I like to dump half of the amount on a floured counter top to start with. Using a mixer will help it to slowly incorporate one cup at a time. My kids beg and beg for gingerbread year-round and I’ve currently lost track of how many batches we’ve made so far this winter season. This recipe is so versatile and can be shaped into many forms. These chewy ginger biscuits are such a staple in my life and I know that everyone I have made them for loves them too.‘Tis the season for all things gingerbread! This recipe for our favorite soft gingerbread cookies has been mine and my family’s favorite for many years now. I generally eat about 70% and bake about 30%! It does contain raw egg so if you’re bothered about that sort of thing then don’t eat it. The dough is rather good to just eat as cookie dough. It should be noted that these are not biscuits with a roll-able and cut-able dough – this is not suitable for gingerbread men and houses. I quite often don’t press them at all for a thicker cookie with less spread! Sift flour, baking soda, ginger, allspice, cloves, and cinnamon into a bowl. My dad likes to squash them more than me and bake them a little longer for something more akin to a crispy gingernut. It is worth experimenting with the thickness of the cookies and the cooking time a little to get them to exactly how you want them. Just add a little milk or water until the dough becomes soft but not sticky. Plus remember to check out my recipe index to create your own awesome Feast!Īs flour can absorb liquids differently based on a number of factors (like the brand, how old it is, the humidity or temperature, your elevation, which way the wind is blowing, etc), the dough can become a little dry. A couple of these cookies and and a cup of tea is a mini feast in itself! Especially when you consider that there is almost no way I’d be able to stick with “a couple”! I do mix my saucer up with some of my Chewy Chocolate Chip Cookies which are based on the same method as these.īut the biscuits are equally great for throwing into a bag with other treats like my Chilli and Oregano Soda Bread and Homemade Butter, fully loaded Quiche and Choc Chip Orange Muffins as part of a Picnic Feast or even as part of an Afternoon Tea Feast.ĭon’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion! Ingredients 150g butter, softened 150g light muscovado sugar 150g golden syrup 50g black treacle 1 egg 1 tsp vanilla extract 450g plain flour 1 tsp.
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