Gingerbread Cookies
An easy and quick shortbread gingerbread mash up that is just worth a go this year and every year! Yummers.
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...
Now go and try some of these as well:
Mini Christmas Pudding Truffles
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Need
-
The Cookies
- 20 Grams unsalted butter BUY
- 1 Batch Sugar and Spice Recipe
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 380 Grams bakers or strong flour
- 1 eggs
- 8 Drops doTERRA lemon oil BUY
- 2 Drops doTERRA black pepper oil BUY
-
The Glaze
- 40 Grams raw caster sugar BUY
- 30 Grams water
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon flavourless gelatin
Do
- 1
Place butter, Sugar and Spice mix, salt and vanilla into Thermomix 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 Thermomix bowl making sure that they do not get stuck on 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
