Gingerbread cookies
Sweet and lightly spiced, gingerbread is an eternal favourite – for good reason. These traditional cookies are fun and easy to prepare, and make a great snack for young and old alike. You can be sure they won’t last long in the biscuit tin!
Ingredients
Method
Ingredients
- 2 cups Pams Plain Flour
- 1 tsp Pams Baking Soda
- 1 tbsp ground ginger
- 1 tsp mixed spice
- 1 cup Pams Brown Sugar, firmly packed
- 150g Pams Butter, cut into cubes
- 1 Pams Free Range Egg
- 1 cup Pams Icing Sugar
- Food colouring
Method
- Preheat the oven to 180°C fan bake. Line two large baking trays with baking paper. Place the flour, baking soda, ginger, mixed spice and brown sugar into the bowl of a food processor.
- Add the butter, pulse until the mix resembles fine breadcrumbs. Add the egg, pulse to combine. Turn out the dough and work into a ball with your hands, then wrap in cling film and refrigerate for 30 minutes.
- Roll out the chilled dough between two sheets of baking paper to 5mm thick. Use cookie cutters to cut the dough into desired shapes, then place onto the baking trays; leaving space for the cookies to expand while cooking. Re-roll the leftover dough and keep cutting shapes until the dough is used up.
- Bake in the oven for 8-10 minutes, or until the cookies are golden brown. Remove from the oven, allow the cookies to cool for 5 minutes on the tray, then transfer onto a wire rack to cool completely.
- Sift the icing sugar into a bowl. Add dashes of water until the icing reaches piping consistency. Colour as desired, then spoon the icing into a piping bag fitted with a fine nozzle or cut the top of the bag, then use to decorate the cookies. Leave to set then enjoy!
Top tip: For a fun holiday activity with the tamariki, set up a cookie decorating station with piping bags filled with different coloured icing, sprinkles and different cookie shapes and let the kids express their Christmas cheer!