Katie Quinn2 Comments

Gingerbread Cookies

Katie Quinn2 Comments
Gingerbread Cookies


1/4 cup caster sugar
1/4 cup light brown sugar (firmly packed)
1/2 cup dark molasses
1 tsp ground ginger
1 tsp mixed spice
1 tsp cinnamon
1 tsp baking soda
125g butter
1 egg, beaten
3 1/2 cups self-raising flour


Preheat oven to 160 ̊C (320 ̊F)

Add sugars, molasses and spices into a saucepan and simmer until it comes to the boil. Stir occasionally. Remove from heat and stir in baking soda. Add butter and stir gently until melted.

Whisk in egg, then add the flour in 2 or 3 batches and combine well.

Empty contents onto a floured worktop, knead gently and gather into a ball, wrap in cling wrap and place aside for 30 mins.

Meanwhile line 2 baking trays with non-stick baking paper.

Flour a rolling pin and roll out dough to a thickness of 1/2 inch.

Cut out gingerbread men or stars and place on lined baking sheets.

Bake at for 10 - 15 mins. Cookies will harden after you remove them from the oven so be careful not to overcook them. You’ll know they are ready when they start to brown slightly around the edges and small cracks appear on the surface of the cookie.

Remove from oven, cool and ice as desired.