Gingerbread was one of the first recipes I shared with Miss Two. I grew up cooking and baking in the kitchen with my mother and Nana regularly, it's a right of passage and something l love to share with and Poppy. It's a great activity to do on a rainy day and occupy our little ones. Today we made animal cookies as her favourite thing to do is going to the Zoo. So we donned our aprons, dress up crowns (poppy wore her kitten mask) and got busy making animal shapes in our Gingerbread dough. It's school holidays + there's nothing better than creating something crafty, fun and yummy with the kids. Especially when there is no playgroup on and you have a Miss Two to entertain and keep happy.
1/2 cup of light molasses, golden syrup or honey
1/2 cup of firmly packed brown sugar
2 tblsp unwanted butter
2 1/2 cups plain flour
1 egg yolk
2 tsp of ground ginger
pinch of cinnamon
pinch of ground cloves
pinch of ground cardamom
1 tsp of baking soda
1 tsp of tepid water
( l usually double the recipe as this fills an Ikea cookie jar to the top, important when having play dates).
How to make
Preheat oven to 160 degrees Line baking paper sheets on baking trays.
In saucepan over low heat, combine butter, molasses, sugar and stir gently until butter is melted + sugar is dissolved.
Allow to cool for a few minutes.
Combine flour, the cinnamon, Ginger, ground cloves and ground cardamom in a mixing bowl. Add the egg yolk and molasses mixture and stir to combine.
Dissolve baking powder in tsp of tepid water and add to flour mixture.
Slowly knead mixture together until it turns into a firm dough.
Roll dough between two baking paper sheets (this saves mess + flouring the benchtop) to a thickness of 12mm.
Using cookie cutters cut shapes out of dough.
Place on prepared baking sheets and bake for 10-12 minutes. 10 mins gingerbread are pale gold, 12 mins golden in colour.
Allow to cool on baking trays for 5 mins, then transfer to a wire rack to cool.
Cookies can be stored in airtight container for up to a week.