Gingerbread Cookies

Makes 24 cookies approx
by Tenina Holder

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

Do

1  

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

2  

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 30 minutes.

3  

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

4  

Roll dough out to ½ cm thickness and cut using cookie cutters of choice. This dough is quite crumbly but will come together when you work it.

5  

Bake 10 minutes until fragrant and golden.

6  

Allow to cool on trays.

7  

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

8  

Glaze;

9  

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

10  

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

11  

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

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