D'Open Kitchen

COOKING FOR THE SOUL

Gingerbread Cookie

Name: Gingerbread Cookie
Ingredients: 108 g light brown sugar; 1½ tbsp molasses; 11/2 tbsp golden syrup; 1 tbsp allspice; 1 tbsp ground ginger; 1 tbsp ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon bicarbonate of soda; 125 g chilled salted butter – diced; 280 g plain flour (plus extra for dusting); 2½ tbsp room temperature water

Recipe by

Trish yee

Allow me to introduce you to the magical world of Gingerbread Cookies – these little delights are like a warm hug from the holidays that I eagerly look forward to every year. Imagine the scent of ginger, cinnamon, and molasses filling the air as you take that first bite.

With each nibble, you're treated to a perfect balance of sweet and spiced flavors that dance on your taste buds. The cookie itself is slightly crisp at the edges and wonderfully chewy in the center – it's like a cozy sweater for your palate.

Whether I'm baking them at home, decorating them with colorful icing, or sharing them with friends, Gingerbread Cookies hold a special place in my heart. These festive treats embody the joy of the season and the heartwarming memories of holiday gatherings. So, grab a Gingerbread Cookie, let the flavors transport you to a winter wonderland, and join me in celebrating the magic of the holidays, one bite at a time!

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Course Dessert

Cuisine British

Ingredients

108 g light brown sugar
1½ tbsp molasses
11/2 tbsp golden syrup
1 tbsp allspice
1 tbsp ground ginger
1 tbsp ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
125 g chilled salted butter – diced
280 g plain flour plus extra for dusting
2½ tbsp room temperature water

Instructions

In a saucepan on medium heat add the light brown sugar, molasses, golden syrup, all of your spices (allspice, ginger, cinnamon and nutmeg) with the 2.5 tablespoons of water. Gently stir until well incorporated.
Now lower the heat a little and piece by piece add in the butter and stir until melted. Melting the butter down can take a little bit of patience at this stage.
Add in the teaspoon of bicarbonate of soda. Be aware that your mix may expand or froth a little bit at this point. It’s OK if it doesn’t though. Remove from the heat.
Now you can pour your syrup-like mixture into the bowl of a stand-up mixer once it has cooled down to around room temperature.
After pouring in your spice/syrup mix add in your plain flour and mix on a slow speed until a slightly sticky dough forms! Place in your fridge to chill for 2 hours at least.
Roll out your dough (around 5-6mm is a good thickness) onto a floured surface and cut out all your cookie shapes then place onto a lined cookie tray. Place back into the fridge for 30 minutes to chill and firm them up. This helps stop your cookies from spreading!

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