Gingerbread cut-out cookies
( SERVES 24 )

Gingerbread cut-out cookies

NZ Woman's Weekly 21/1/2007

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Ingredients

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125 g Butter
½ cup Brown sugar
1 Egg
½ cup Treacle
3 cups Flour
½ tsp Baking soda
¼ tsp Baking powder
2 tsp Ground ginger
2 tsp Cinnamon
¼ tsp Ground cloves
¼ tsp Salt
1 to decorate Lollies

Directions

  1. Place butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Beat in egg, then beat in treacle.
  2. Sift together flour, baking soda, baking powder, spices and salt. Add sifted dry ingredients to the creamed mixture in three parts, beating gently to combine into a cookie dough. Wrap in plastic wrap and place in the fridge for 1 hour.
  3. Heat oven to 170 degC. Line two baking trays with nonstick baking paper. Roll out dough to 1/2; cm thick and cut out cookies with a cookie cutter. Place cookies on baking trays and bake for 10 to 12 minutes until firm and golden.
  4. Remove to a wire rack to cool. Decorate cold cookies with lollies as desired.

    Tip: This dough is ideal for cookie cutters because it holds its shape well. Combine scraps of cookie dough and re-roll to make extra cookies.

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