These were so good that I absolutely could not believe it. Please run, don’t walk to make these gingerbread cookies. The best part about them was that they were so delicious it was difficult to stop eating them and the second best part was that they not only held their shape when they cooked but they didn’t need to be chilled before rolling. Wow!
Gingerbread Cookies
AuthorMabDifficultyBeginnerPreheat the oven to 180°C.
In a medium sized bowl mix together flour, butter, ginger, cinnamon and bicarbonate of soda until it forms of a crumbly mixture.
Add to that mixture the sugar, syrup and egg and stir until a firm dough forms.
Dust a flat surface and rolling pin with flour then roll rough until about 5mm thick and cut out desired shapes and place on a non-stick baking pan or silpat.
Bake in the preheated oven until golden brown on the edges, about 12-15 minutes.
Ingredients
Directions
Preheat the oven to 180°C.
In a medium sized bowl mix together flour, butter, ginger, cinnamon and bicarbonate of soda until it forms of a crumbly mixture.
Add to that mixture the sugar, syrup and egg and stir until a firm dough forms.
Dust a flat surface and rolling pin with flour then roll rough until about 5mm thick and cut out desired shapes and place on a non-stick baking pan or silpat.
Bake in the preheated oven until golden brown on the edges, about 12-15 minutes.