Friday, December 23, 2005
Gingerbread Cookies for the season
Tis the season to be merry. Usually, I'm not a fan of gingerbread, but these are quite palatable. Recipe is more or less from Donna Hay's Classics II.
125gm softened butter
2/5th cups brown sugar (slightly less than 1/2 cup)
2/5th cups golden syrup
2½ cups flour
2 teaspoons ground ginger, sifted into the flour
1 teaspoon sodium bicarbonate, aka baking soda, aka bicarbonate of soda, sifted into the flour
Icing - 1½ cups sifted icing sugar, 2 tablespoons clean water.
1. Cream the butter and the sugar until light and fluffy. That means, use a cake mixer to beat it together la. Preheat oven to about 190C. That's mark 5½ on an electrolux oven.
2. Chuck in rest of ingredients. ie, flour and other dried stuff. Pour in golden syrup. Use a spatula to combine the ingredients until it forms a cohesive dough. Can also use hands, but make sure they're washed, and haven't been in unsavoury places, like your nose.
3. Wrap in gladwrap and refrigerate for about 20 minutes.
4. Roll out the dough into 1/4 inch thickness, on a sheet of non stick baking paper. Can either roll it in BETWEEN two sheets, or just roll on one sheet. Ie, the top is exposed. Use cutters to cut.
5. Place on baking tray, and bake.
6. Mix the icing ingredients. Have faith, two tbspoons of water and that amount of icing sugar WILL actually yield a flowy icing paste, that you can use to pipe your decorations.
7. Add food coloring, preferably non carcinogenic type, and decorate at will.