I think Christmas is one of the very best times to bake, for me Christmas is not complete without the smell of gingerbread biscuits and cinnamon. That is why I baked a batch of gingerbread biscuits for each of my hampers.
Gingerbread Cookies
- 1/2 cup brown sugar
- 1/2 butter or margarine
Cream together, then add:
- 1/2 tsp. salt
- 1-1 1/2 tsp ground ginger (if you prefer a stronger ginger flavour just add a wee bit more)
- 1 tsp. cinnamon
- 1 cup fancy molasses ( i use either golden syrup or treacle at this point it's just the same!)
- Dissolve: 2 tsp. baking soda in 1/2 a cup of water
Stir into batter. Then add 4 cups of flour. Add enough flour so that gingerbread cookie dough is stiff enough to roll out.
Roll onto floured counter until 1/4" thick and cut out with gingerbread men/Christmas cookie cutters.
Cut your cookies on the thick side. This makes for a softer cookie.
Bake at 160 for 10 minutes, reduce heat as needed so cookies don't over-brown.
This recipe makes about 2 dozen gingerbread cookies maybe a little more.
To decorate I melted down a bar of good quality dark chocolate and used double cream to make sure it didn't stick to the pot. It made a very luxurious velvety chocolate mixture to dip the biscuits into. I laid them on baking parchment and then sprinkled with christmassy sprinkles, I used red, green and white non parelis and snowflake shaped sprinkles. Then put the whole lot into the fridge to harden before lifting off the paper and bagging up.
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