Tuesday, September 23, 2008

gingerbread dough for cut out cookies

i love this dough because it is so nice to work with and smells so nice.

1 1/2 cups plain flour
1 1/2 self raising flour
3/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
125 grams butter
3/4 cup brown sugar
1 large egg
1/2 cup golden syrup
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

in a small bowl, whisk together flour, bicarbonate of soda, salt, ginger, cinnamon, and cloves until well blended.

in a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

add golden syrup, vanilla, and lemon zest and continue to mix until well blended.

gradually stir in dry ingredients until blended and smooth.

divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. dough can be stored for up to 4 days, but in this case it should be refrigerated. return to room temp before using.

preheat oven to 180° celcius.

place 1 portion of the dough on a lightly floured surface.

sprinkle flour over dough and rolling pin.

roll dough to 3 millimetres thick.

use additional flour to avoid sticking.

cut out cookies with desired cutter-- the gingerbread man is favorite, of course.

place the cookies on baking sheets lined with baking paper

bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies which are very good!).

remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

after cookies are cool you may decorate them any way you like.

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