I am a little nervous about how long the gingerbread will last. I probably should have done some experimenting with the recipe but I felt this would be too organised. But I will be making these for special occasions and gifts again because they look so impressive and are so easy to make.I dropped off the giftpack this week and hope they are enjoyed. I have also included photos because I want to show just what a beautiful and happy baby Sylvia is. She is now blowing lots of raspberries at us and giggling. Yesterday she rolled over by herself for the first time and in the next week will start on her solids. She had her 6 month check today and is flourishing. She amused some of my work colleagues at lunch today, and the doctor’s receptionist commented on how good she was in my recent appointment. I know our obstetrician would love to see her and how happy she makes us. I am sure that is the greatest reward for his work.Now that I have entered the world of cut-out cookies, I am interested to try some other flavours so will list a few that I would like to try below. As well as my Australian cookie cutters, I would like to try some in my cookie press. I also want to try some with wattleseed. So stay tuned for more experiments!
- Autumn Maple Cutout Cookies – Cooking Light
- Best Ever Chocolate Cutout Cookies – allrecipes.com
- Chocolate and Ginger Cookies – Home Gourmets
- Cream Cheese Cookies – about.com
- Gluten Free Vegan Gingerbread Cut Out Cookies - TasteBook
- Nibby Buckwheat Cookies - 101 Cookbookx
- Oatmeal Cutout Cookies – Avenue Food
- Orange and Lavender Biscuits - Laws of the Kitchen
- Peanut Butter Cutout Cookies with Chocolate Cream – Bake or Break
- Sour Cream Cookies – about.com or these sour cream cookies
From the cookie cutters packet
Makes about 30
- 125g softened butter
- 2 and 3/4 cups plain flour
- 3/4 cup treacle (or molasses)
- 1/4 cup brown sugar
- 1 beaten egg
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vinegar
- 1 tbsp hot water
(Update 19/5/2010: made these again this week - put half the dough in the fridge for a couple of days and it was so easy to cut out shapes with the chilled dough - you don't need to chill this dough but for more complicated shapes I would advise it. This is also useful for making dough ahead of time or baking in smaller batches - I have kept it in the fridge wrapped in clingwrap for over a week.)
Use a rolling pin to roll out to 5mm thick. I halved the dough and did it in two batches because it seemed too much to handle all at once. Sprinkle surface with flour. Dip cookie cutters in flour and shake out so they are lightly covered. Cut cookie shapes and transfer to a greased or lined tray – I used a butter knife to slide under them so they didn’t stick to the board.
Bake at 160 C in a preheated oven for 8-10 minutes*. The recipe says biscuits will be just starting to brown but it is a bit hard to see with gingerbread. They will still be soft to touch so you have to go with gut feelings a bit.
Cool on tray 5 minutes and then they are ready to eat. But if left a couple of days in an airtight container they get a little chewy just like gingerbread in the shops.
NOTES: Originally I had 15-17 minutes for baking but recently (2017) I made them and found this too long so I think it is better to do a bit less than more. Possibly when I first wrote the recipe I used an oven that was not fan forced so I needed longer - now my oven is fan forced (I always put it 20 C more than the recipe says for fan forced and that works for my slow oven.)
On the stereo:
Discography: Pet Shop Boys