Gingerbread Cookies

Method

• 1)

  Line 4 baking trays with baking paper.

• 2)

  Place the water, brown sugar, molasses, ground ginger, cinnamon and cloves in a deep saucepan.

• 3)

  Bring the mixture to gentle boil over a medium heat, stirring continuously.

• 4)

  Remove from the heat and gradually add the cubed butter.

• 5)

  Stir until combined.

• 6)

  Add the bicarbonate of soda – take care as the mixture will bubble up.

• 7)

  Leave to cool to room temperature.Once cool, transfer the mixture to a large bowl. Sift in the flour and slowly mix together to form a slightly wet and sticky dough.

• 8)

  Roll as a log (if you want or as discs to roll out) and wrap in cling film..

• 9)

  Chill for 2 hours, or until cool and firm.

• 10)

  If rolling for cutting out, roll it on a lightly floured surface, until about 5–6mm thick (unless stated otherwise). If using as a log, roll if desired into sprinkles (ideally nonpareils), pressing the log firmly into the sprinkles so they stick.

• 11)

  Use cookie cutters to cut out the desired shapes or slice the log and place the cookies onto prepared baking trays.

• 12)

  Chill again for at least 30 minutes.

• 13)

  Meanwhile, preheat the oven to 180°C.

• 14)

  Bake the cookies for 8–10 minutes, or until they spring back to the touch and the edges are slightly darkened.

• 15)

  Leave to cool completely on a wire rack.