Spiced gingerbread cookies
Spiced gingerbread cookies
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Ingredients
Method
In a medium pan, combine the sugar, syrup, spices, butter and 1 tbsp water. Cook over a low-medium heat, stirring every now and then, until melted and combined. Remove from the heat and stir in the bicarbonate of soda until combined and foamy. Pour into a large bowl and set aside to cool (about 30 minutes). Sift over the flour and stir into a dough. Flatten into a disc and wrap in baking parchment. Chill for at least 1 hour.
Preheat the oven to 180°C, gas mark 4. Line 2 baking trays with baking parchment. Roll the dough between 2 sheets of baking parchment until 3-4mm thick. Use a Christmas tree or other cutters to cut out shapes from the dough (you may need to flour the cutters first to make it easier). Put on the lined trays and bake for 8-10 minutes until light golden brown.
Transfer to a wire rack to cool. Once cool, decorate with icing, if liked. Store in an airtight container for up to 3 weeks.
