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Ginger Spice – Gingerbread Cookies
Prep Time : 00h 09
Cooking Time : 00h 12
36 Cookies
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
Ingredients
- 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
- 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.
- Add the whole egg into the butter cream and mix for a further 3-4 minutes on a medium speed.
- 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.
- Roll out the dough to a thickness of 4 mm.
- Using a cookie cutter cut out your cookies.
- Bake at 170°c for 12-15 minutes.
- Once baked, set aside and allow to cool.
- Decoration: Mix the fondant, corn flour and shortening, with a spatula, until well combinded.
- Roll out the mix to a thickness of 0.5 cm.
- Mould fondant according to your own design and decorate your cookies.