Gingerbread Cookies
This gingerbread recipe is a Kimberly Parsons special - place in cellophane bags with a silver ribbon to make the perfect handmade gift.
Cook Time: 45 minutes + 4 hours chill time

Difficulty: Medium
Serves: 8-10 people

INGREDIENTS


250 g butter
220 g castor sugar
1 egg
250 ml molasses or treacle
2 tsp white vinegar
600 g plain flour
1½ tsp baking powder
2 tbsp ground ginger
1 tsp ground cloves
1 tsp cinnamon
½ tsp salt

METHOD


  1. Preheat the oven to 190 degrees C. Line 3 baking trays with baking paper.
  2. Using an electric mixer, beat butter and sugar until light and creamy. Beat in egg, molasses and vinegar. Sift together all dry ingredients and blend with cream mixture.
  3. Roll dough into a log shape and divide dough in half. Wrap each half in cling film and chill for 4 hours.
  4. Roll dough on floured surface to 1 cm thickness. Cut into desired shapes using cookie cutters. Bake for 5-6 minutes or until gingerbread is browned on the edges but still a little soft and chewy in the middle. Cool on wire rack.
  5. Store them in cookie jars when cooled.