Gingerbread Cookies
Sugar and spice and everything nice...
Preheat oven to 180°
Beat the First Choice Butter and sugar until creamy.
Beat in eggs and syrup.
Sift in the flour, spices, salt and bicarbonate of soda and mix into a firm dough.
Shape into a flat disc, cover with cling wrap and rest in the fridge for 30 min.
Roll out the dough on a floured surface to about 4 mm thickness.
Cut out the different shapes with cookie cutter. To make a Christmas ornament, make holes at the top of some of the cookies with a wide straw.
Bake for about 15 minutes or until golden.
Beat the egg whites until soft peaks stage.
Add the icing sugar and lemon juice.
Beat until smooth.
Royal Icing can be used to pipe or fill the cookie.
Decorate your cookies with Royal Icing and a variety of sweets.
Ingredients
Directions
Preheat oven to 180°
Beat the First Choice Butter and sugar until creamy.
Beat in eggs and syrup.
Sift in the flour, spices, salt and bicarbonate of soda and mix into a firm dough.
Shape into a flat disc, cover with cling wrap and rest in the fridge for 30 min.
Roll out the dough on a floured surface to about 4 mm thickness.
Cut out the different shapes with cookie cutter. To make a Christmas ornament, make holes at the top of some of the cookies with a wide straw.
Bake for about 15 minutes or until golden.
Beat the egg whites until soft peaks stage.
Add the icing sugar and lemon juice.
Beat until smooth.
Royal Icing can be used to pipe or fill the cookie.
Decorate your cookies with Royal Icing and a variety of sweets.