Thursday, 18 February 2010

Gingerbread Cookies


50ml maple syrup
1/2 tsp ground ginger
1 tsp ground Cinnamon
Pinch of ground cloves
1/2 tsp ground Cardamom
125ml single cream
90g caster sugar
90g butter, softened
1 egg
270g plain flour
1 tsp baking powder


Put the maple syrup, cardamom, cinnamon, ginger and cloves in a small saucepan over a low heat, stirring to dissolve all the spices.  Remove from the heat and allow to cool a bit, then stir in the cream.  Mix well making sure nothing is stuck to the bottom.

Beat the butter and sugar together, add the egg, mix in the flour and baking powder alternately with the maple syrup mixture, mix well until the mixture is thick and smooth.

Cover the dough with cling film and place in the fridge for at least 3 hours.

Pre-heat the oven to190C/ 375F/ gas 5

Line two baking trays with greaseproof paper.

Take 1/4 of the dough and roll out, on a floured surface to 5mm thick.  Cut out shapes with a biscuit cutter and place them on the baking tray with a little space between them to allow for spreading.  Repeat with the second 1/4 and bake, 1 tray at a time for 12-15 minutes until they are golden brown.  Cool on a wire tray and repeat the process with the second half of the dough.

When cool store in an airtight container.

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