Mixing time: 9 minutes

Baking temperature: N/A

Baking time: 12 minutes

Outcome: 36 Cookies (approx. 30g each)

Tools needed: Mixer including bowl, kitchen scale, baking tray, Cookie Cutter

• 500 g Wheat Flour Type 550
• 250 g Butter
• 200 g Sugar
• 10 g Baking powder
• 5 g Baking soda
• 50 g Ginger spice
• 100 g Whole egg
• Decoration
• 125 g Fondant
• 50 g Corn flour
• 15 g Shortening

Method

1. Ginger Cookies: Mix the butter and sugar together for 4-5 minutes on a medium speed or until the mixture is glossy, light and creamy.
2. Add the whole egg into the butter cream and mix for a further 3-4 minutes on a medium speed.
3. Once well combinded, add the wheat flour, baking powder and baking soda. Mix for a final 2-3 minutes on a medium speed or until there is no dry flour left in the bowl.
4. Roll out the dough to a thickness of 4 mm.
5. Using a cookie cutter cut out your cookies.
6. Bake at 170°c for 12-15 minutes.
7. Once baked, set aside and allow to cool.
8. Decoration: Mix the fondant, corn flour and shortening, with a spatula, until well combinded.
9. Roll out the mix to a thickness of 0.5 cm.
10. Mould fondant according to your own design and decorate your cookies.