Gingerbread cookies make for a fun family baking day. Use any shape cookie cutter you want and decorate to your creative ideas..
• 4 cups (480g) all-purpose flour
• 1 tbsp ground ginger
• 2 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• 1 ½ tsp baking powder
• 100 gm vegetable shortening
• 350 gm butter
• 1 cup (400g) brown sugar
• ⅓ cup molasses
• 2 eggs
• 1 ½ cups (175g) icing sugar
• 3 tbsp butter, softened
• 1 tbsp vanilla extract
• 1 tbsp milk
• 3 drops food colouring (optional
In a medium sized bowl, place flour, ginger, cinnamon, cloves, nutmeg, and baking powder and combine with a fork. In a large bowl, place the shortening, butter and brown sugar and cream together with an electric mixer; add molasses and beat until blended. Break the eggs into the sugar mixture and beat until eggs are completely blended in. Add half the flour mixture with the butter mixture and stir to combine. Add remainder of the flour mixture and continue blending. Mixture will be thick.
Lightly flour a clean kitchen surface and roll out the dough to 5mm thickness. Line cookie sheets with baking paper. Using cookie cutter, cut out gingerbread cookies, and place on baking paper. Bake at 180°C for 12 – 13 minutes.
Combine icing sugar, butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food colouring or leave icing white. Spread frosting over cooled cookies.
Decorate with your choice of various sprinkles.
Recipe and Image Credit: Egg Farmers of Canada