These are soft, thick gingerbread cookies that are super simple to make.
Ingredients
- 225g salted butter, at room temperature
- 213g light brown sugar
- 170g black treacle
- 390g plain flour
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
Beat butter and brown sugar in a large mixing bowl until creamed. Add the treacle and mix until combined. Add flour and spices and mix well. Add 1-2 tsp of milk if the dough doesn’t stick together well.
Divide the dough into halves, and roll each one between sheets of parchment to 1.25cm. Place the rolled dough in parchment paper on a baking sheet and chill for 1-2 hours in the refrigerator.
Preheat your oven to 170° C fan or 180° C normal. Cut your desired shapes out of the chilled dough and place a couple of inches apart on a baking sheet. If the cookies are no longer firm and cold to the touch put the sheet back in the refrigerator or freezer for 5 to 15 minutes.
Bake for 8-9 minutes. They should look just set and slightly puffy. Let cool on the baking sheet for 10 minutes before transferring to a wire rack. Cool completely before decorating.
The dough can be made, rolled out, and stored in the refrigerator for 1-2 days before baking or baked, cooled, and stored in an airtight container for 1-2 days before decorating.