Chewy Gingerbread

Chewy Gingerbread

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Recipe course: Desserts

Ingredients

  • 170g cold butter, cubed
  • 3 cups flour
  • 3/4 cup brown sugar, lightly packed
  • 1.5 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 0.5 tsp salt
  • 0.75 tsp baking soda
  • 3/4 cup honey or molasses
  • 2 tbsp milk

For the icing:

  • 1 egg white
  • 1.5 cups icing mixture
  • 1 tsp lemon juice
  • 1 tbsp milk
  • Food colouring

1. Heat the oven to 180C (fan-forced).

2. Place the butter, flour, sugar, cinnamon, ginger, salt, and baking soda into the bowl of the mixer.

3. Using the paddle on medium speed, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs

.4. With the motor still running, add the milk and stream in the honey, till the dough starts to clump and ball up around the bowl.

5. Turn out onto a lightly floured bench and divide into 3 portions.

6. Working on 1 portion at a time, roll the dough out to 5mm thick, and cut shapes out using cookie cutters.

7. Bake for 8 mins, or until lightly brown around the edges.

8. Cool completely before icing.

9. To make the icing, place the egg white, icing mixture, lemon juice and milk into a clean bowl.Whisk to combine. Portion, and add food colouring.

Notes:
•  The cookies can be stored, un-iced in the fridge for a week, or in the freezer for up to three months. 
•  Leave the iced cookies to dry completely before storing.

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