Mim Gollan, from Bowerbird favourite Four Seeds, has shared her yummy recipe for Gingerbread shapes. Christmas snacks sorted!
Ingredients
180g butter
150g brown sugar
30g grated ginger (4 tbl)
150g molasses
450g flour
2.5 tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
¼ tsp nutmeg
2 tsp baking soda dissolved in 1 tbl boiling water
Method
- Beat butter and sugar in an electric mixer until it is light and fluffy.
- Add the grated ginger and molasses, beat until combined.
- Sift the flour and spices into a separate bowl.
- Add flour 1/3 of the flour mix to the butter mixture and stir until combined.
- Add ½ of the baking soda mix to the butter mixture and mix until combined.
- Repeat steps 4 and 5 until the flour and baking soda are all combined.
- Turn to mixture onto a bench and press into a ball, you may need some extra flour as it will be quite sticky.
- Wrap and refrigerate for about 30 minutes.
- Divide the mixture into two balls and roll one part between two pieces of non-stick baking paper. Roll to about 5mm thick then use a cookie cutter to cut into shapes.
- Place the shapes onto a tray lined with non-stick baking paper and decorate.
- Repeat rolling and cutting until the mixture is used up.
- Place the biscuits in the fridge for 30 minutes.
- Preheat the oven to 170 degrees C.
- Bake the biscuits for 12-15 minutes or until they start to brown at the edges.
- Allow the biscuits to cool on the tray as they will still be soft when they come out of the oven.
