Gingerbread cookies

4 Oct

Hello lovelies, mmm hello house filled with the smell of warm gingerbread!

I am no chef-de-cook-baker, I am an -esque of all of those sometimes! I can lovingly make delicious homemade meals and treats on occasion.

This recipe is a super yummy, subtly simple, gingerbread cookie dough recipe. Don’t think you are limited to gingerbread people though. This recipe is so versatile that you can make a soft, fat cookie, thin crunchy cookies, and the potential shapes are limited only by your imagination.

I have made traditional gingerbread cookies, gingerbread people, a massive and delicious gingerbread house, and I know it would make amazing Christmas tree decorations and wonderful gifts in any season.

My children love these cookies endlessly. With or without icing or decoration.

I apologise in advance to any unfan of this, but they also make crazy delicious dipping cookies for milk, tea, coffee, or hot chocolate. Make them into teaspoons and see delight on your guest’s or children’s faces when they get to dunk and eat their cookie teaspoon. What a super little Christmas gift a cellophane wrapped bunch of gingerbread teaspoons with chocolate icing writing on them would make! Don’t you think? You do, right? Go on, you do! Okay, I really do!

Anyhoo, enough of me jotting my Christmas list in blog recipe posts! Without further adieu, here is said awesome gingerbread cookie recipe!

Gingerbread Cookies

  • 6 Tbsp golden syrup
  • 150g caster sugar
  • 2 tsp ground cinnamon
  • 4 tsp ginger
  • 2 tsp mixed spice
  • 2 Tbsp water
  • 150g butter, softened
  • 1 tsp baking soda
  • 475g flour

Method

In a saucepan, heat golden syrup, sugar, spices and water. Gently bring to the boil, stirring to mix and so the mixture won’t stick or burn. Remove the pan from the heat and add the butter. Stir until completely melted and mixed in. Add the baking soda and blend well, removing any lumps with a whisk. Add the flour, little by little until you have a firm dough.

Turn the dough out onto a wooden board and leave to cool. Once cooled, preheat the oven to 180C and line cookie trays with baking paper. Next, roll out the dough to desired thickness (thicker dough will create softer cookies unless cooked longer) and then cut into desired shapes. Place cookies on cooking tray and bake for approximately 10 minutes, depending on the thickness of your cookie and whether you want softer or crunchy cookies. Generally speaking, lightly browned cookies will be slightly crunchy upon cooling. Remember that these cookies will be soft until they cool at which time they will begin to firm up (i.e. don’t judge the cookies’ firmness or not on their softness while cooking as they don’t firm up while in the oven).

I decorated the cookies for Persian cat and Ro rascal with melted chocolate and cachous because that was the request. End of story.

Do what you will with these cookies my lovelies, but DO!!! They are divine and did I mention simple?!

 

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3 Responses to “Gingerbread cookies”

  1. movita beaucoup October 6, 2012 at 10:42 am #

    Okay, so I’ll be expecting you to rock Ginger 2012 this year. Start planning…

    xox

    • Love Loulabel October 6, 2012 at 11:17 pm #

      on to that (Christmas cake included!), & in celebration my hair colour has decided of it’s own volition to lighten to an ever so slightly ginger hue. I trust you are impressed (I am not!)
      xox

Trackbacks/Pingbacks

  1. Homemade Gingerbeer | Love Loulabel - October 23, 2012

    […] is on it’s way (sorry lovelies, but it is…) I better rock a little more than a one times ginger experience before New Year 2013 heralds the end of […]

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