This is a delicious gingerbread recipe - the dough is easy to handle, and I love the spices in it. This was by far the best gingerbread cookie recipe I have ever had.
Ingredients
- 450g all-purpose flour
- 150g unsalted butter
- 110g cup dark brown sugar
- 125ml golden syrup
- 2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1 teaspoon finely grated lemon zest
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1 large egg
Preheat oven to 180°C. Line 2 large oven trays with baking paper.
In a small bowl, whisk together flour, baking powder, baking 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.
Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.
Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over the dough and rolling pin. Roll dough to a scant 5mm thick. Use additional flour to avoid sticking. Using a Christmas pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.
Bake in preheated oven, 1 tray at a time, for 10 minutes or until just firm to touch (the lower time will give you softer cookies).
Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. After cookies are cool you may decorate them any way you like. Decorate gingerbread using writing fudge and rainbow choc chips, if desired. They look wonderful decorated with Royal icing.
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