Gingerbread Cookie

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Made With QL Eggs

QL D'Fresh Eggs

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Details

The combination of ginger and cinnamon makes a cookie that is as fragrant as it is delicious.

In this Gingerbread Cookie recipe we have used QL D'Fresh eggs, giving the cookies a little boost of health.

Preparation time40 minutes

Cooking time12 minutes

Makes15 - 20 pieces of small cookies

Ingredients

Basic Gingerbread Dough

88 g plain flour

1/8 tsp baking soda

Pinch of salt

1 tsp ground ginger

½ tsp ground cinnamon

33 g unsalted butter, cut in pieces

38 g brown sugar

½ tbsp golden syrup

½ tbsp black treacle

¼ tbsp milk

½ QL D'Fresh egg yolk, beaten

Royal Icing

30 g QL D'Fresh egg white

160 - 180 g icing Sugar, sifted

A drop of coloring

Method

In a large bowl, sift together flour, baking soda, salt and spices. Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
In another bowl, mix together brown sugar, golden syrup, black treacle, milk and egg yolk. Gradually stir in the dry ingredients until firm dough is formed. Knead lightly, wrap and chill for 30 minutes before shaping.
Preheat oven to 180°C. On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto a lined baking tray.
Bake for 10 – 12 minutes or until cookies are done. Remove and cool on wire racks. Decorate with coloured royal icing.
For Icing: Place egg white in a bowl. Gradually add in icing sugar and whisk till sugar is incorporated and mixture is stiff and shiny. Add in desired food colouring and mix well. Transfer icing to a pastry bag and pipe as desired.