Easy Gingerbread Cookies
These cookies are so delicious yet so easy to make. Just the right amount of spice and the kids will love it
Servings: 40
Ingredients
- 125 gram/1/2 cup butter
- 1/3 cup demerara sugar with treacle syrup
- 2 tbsp golden syrup
- 1&1/3 cup cake wheat flour
- 2 tsp ground dry ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1 tsp bicarbonate of soda
Royal Icing
- 1 large egg white
- 150 gram icing sugar about 1 cup and 2 tablespoon
- 1 tsp lemon juice may require more
Instructions
Cookies
- Beat the butter and sugar until creamy
- Mix in the golden syrup
- Slowly add in the flour and bicarbonate of soda together with the spices. Mix until you form a soft dough. You may require a couple more tablespoons of flour. Ensure the dough is not stiff
- Roll the dough into a ball, flatten and wrap in clingwrap. Refrigerate for one hour
- Line two cookies sheets with parchment paper and set aside
- Roll out the dough, about 1/2cm thickness and cut into shapes. Preheat the oven to 160 degrees Celsius
- Refrigerate for another 30 minutes and bake for 10-12 minutes. If you want it softer bake for less time or a bit more crunchy bake for a little longer
- Cool on wire rack
Royal Icing
- Bring a saucepan, half filled with water to a simmer. Place the egg white (room temperature) in a heatproof bowl and place on top of the pot. Ensure the water doesn't touch the bowl
- Whisk the egg white until it becomes foamy and warm to the touch
- Remove the bowl and using an electric mixer or by hand, whisk the egg white together with the sifted icing sugar, about 1-2 minutes. Add lemon juice to reach the desire consistency. I added 1 teaspoon lemon juice
- Place the icing in a piping bag and cut a tiny hole. Once the cookies are cool you can decorate them as desired
Notes
- The amount of ginger was perfect for us but feel free to add more if you wish
- These cookies were not super sweet so here too you can adjust the amount of sugar according to your preference
- You will have some remaining royal icing. Unfortunately you cannot use any less that one egg white. I have seen people freeze royal icing so you could try that. Although I have not tried it myself. You can use the icing for my basic butter cookie recipe too.
- I used the Robertson's brand of mixed spice. It is easily found in most supermarkets
- Although I used Demerara Sugar with Treacle Syrup you can use normal brown sugar if you wish
- Please sift your icing sugar for the royal icing or you will have lumps in the icing
- If you happy to use the egg white without cooking feel free to do so
- I always use salted butter in my baking therefore I don't add salt. If you use unsalted butter please add about a 1/4 teaspoon of salt