GINGERBREAD COOKIES

Gingerbread; hearts in this instance!

Ever the perfect cookie at this time of year, they can be quite problematic..so here we have a simpler version, more like a shortbread I suppose or a pfeffernusse of sorts, or even a cross between the two. I think these are a little easier to roll and cut than most gingerbread as the dough is more workable because of the absence of molasses or treacle. And I  might say, a little grown up with a bite of pepper every now and again. Enjoy…and can I say it yet? Merry Christmas Baking…

NEED:

210g unsalted butter

1 batch Sugar and Spice

Pinch sea salt

1 tsp Heilala vanilla bean paste

380-400g plain flour

1 tsp lemon extract or oil

DO:

Place butter, sugar and spice, salt and vanilla into Thermomix bowl and blend 10 sec/speed 5.

Add remaining ingredients and blend 10 sec/speed 6. Scrape down sides of bowl and tip out onto well-floured silicon mat. It will be fairly unmixed and crumbly. Knead together by hand into a flat disc. Place into fridge for at least 1 hour.

Preheat oven to 180ºC and line 2 baking trays with paper.

Roll dough out to ½ cm thickness and cut using cookie cutters of choice.

Bake 10 minutes until fragrant and golden.

Allow to cool on trays.

Brush with glaze while still warm. Decorate with piped icing, or  other decorations of choice.

Glaze

 NEED:

40g caster sugar

30g water

1 tsp Heilala vanilla bean paste

1 tsp gelatin powder

DO:

Place all ingredients into Thermomix bowl making sure that they do not get dumped onto the top of the blades.

Cook for 4 min/70ºC/speed 1. Cool slightly.

Brush onto cookies. Do not touch the glaze once brushed onto the cookies as it will mark very easily.