Ginger Cookies
Aprons at the ready! Get kids rolling, stamping out shapes and decorating these adorable ginger cookies – a tasty treat all year round.
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Ingredients
Cookies
185g plain flour
1 1/2 tsp ground ginger
1/2 tsp bicarbonate of soda
50g butter (at room temperature)
85g soft light brown sugar
1 large egg yolk
2 tbsp golden syrup
1 1/2 tsp ground ginger
1/2 tsp bicarbonate of soda
50g butter (at room temperature)
85g soft light brown sugar
1 large egg yolk
2 tbsp golden syrup
Decoration
Assorted decorations (e.g. mini Smarties, M&M’s, edible flowers, edible glitter, currants or raisins)
White and pink writing icing (or white and pink icing made with Royal Icing mixed with water)
Assorted cookie cutter shapes
White and pink writing icing (or white and pink icing made with Royal Icing mixed with water)
Assorted cookie cutter shapes
Method
- Preheat the oven to 180C/ 350F/ Gas Mark 4/ Fan 160C. Line or grease two large baking sheets with non stick baking paper.
- Sift the flour, ginger and bicarbonate of soda into a mixing bowl. Cut the butter into chunks and add to the bowl. Rub the butter into the flour using your fingers until the mixture looks like fine breadcrumbs.
- Stir the sugar into the mixture, then add the egg yolk and golden syrup and mix everything together using a wooden spoon.
- Sprinkle a clean work surface with flour and knead the dough until it is smooth. Cut the dough in half.
- Sprinkle the work surface with a little more flour and roll out the dough starting at the centre of the dough and rolling evenly outwards. Repeat with the second ball of dough. Cut into shapes using cookie cutters. Re-roll the trimmings until all the dough is used up.
- Place on the lined or greased baking sheets and bake for 10 to 12 minutes. You can add currants for eyes before the cookies are baked if you like.
- Allow to cool then transfer to a wire rack to cool completely.
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