Recipe: Easter Gingerbread Cookies

This is a tasty Cookie that is lightly spiced and you can shape and decorate how you choose.

Get the kids involved with icing the cookies and cutting them out.

INGREDIENTS:

145g Unsalted Organic Butter, room temperature

160ml Molasses

1 tsp Vanilla bean paste

150g Light Brown Sugar

1 large Egg, left out of fridge for at least 1 hour before use

440g Plain Non-Bleached Flour

1 tsp Baking Powder

1 tbsp ground Ginger powder

1/2 tsp All Spice

1/2 tsp Garam Masala

1 tbsp Cinnamon

1 pkt of Royal Icing for decorating

METHOD:

Place the butter and the brown sugar into a electric mixer and whip with a whisk until creamy and light in colour. Now add in the molasses and whisk for a few minutes longer. Add in the egg and vanilla and whisk in thoroughly scraping down the sides until well incorporated. Sieve the remainder of the dry ingredients into the mix and place the mixer on slow speed, scraping down the sides until a dough is formed, this should be a little sticky.

Divide the dough in two, roll out to a disc and glad wrap each. Place in the refrigerator and allow to chill for 3 or more hours.

Preheat the oven to 175C or 165C Fanforced. 

Line your cookie sheets with baking paper. Roll out the dough till it is at least 6 cm thick. Cut out Easter Shapes with your Cookie Cutters and place onto the trays allowing a few cm's between each for even baking.

Place the trays into the middle of your oven allow to bake for 10 mins or until golden. Allow to cool on the trays for a few minutes before transferring them to cooling racks. Once the cookies are fully cooled colour your Royal icing in Easter Colours and follow directions to decorate each cookie.