What is the holiday season without gingerbread cookies? Have a little fun baking—and decorating!—these cookies. This recipe gives a little spice to an old favourite! A tip for working with gingerbread dough, especially in the summer heat, is if the dough feels too soft at any stage, you can refrigerate it for a few minutes before continuing. You can freeze any leftover dough, double wrapped in plastic wrap, for up to two months. So why not make a double batch and freeze it. If you like chocolate gingerbread cookies, simply reduce the flour to 2 1/3 cups and add 1/3 cup of sifted cocoa powder.
125 gm unsalted butter, softened
90 gm light brown sugar
230 gm golden syrup
375 gm plain (all-purpose) flour, sifted
1 teaspoon bicarbonate of (baking) soda, sifted
2 teaspoons ground ginger
1 teaspoon mixed spice
Place the butter and sugar in the bowl of an electric mixer and beat for 10-12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the golden syrup and essential oils. Add the flour, bicarbonate of soda, ginger and mixed spice. Beat until a smooth dough forms. Roll the dough between 2 sheets of baking appear to 4mm thick. Refrigerate for 30 minutes or until firm.
Preheat oven to 160 deg C. Line tray with baking paper. Using Christmas cookie cutters cut shapes from dough, re-rolling as necessary. Place on the trays and bake for 8-10 minutes or until golden. Allow to cool completely on the trays.