Tuesday, 17 March 2015

Iced Ginger Cookies

As part of my baby shower, I made these mildly spiced cookies in the shape of a bottle. The cookie cutter was a little gift from my Mum and I couldn't wait to use it! Unfortunately these little beautifies didn't make it to the desert table, as I love symmetry and this just didn't sit well aesthetically. So alas, Hubbs and I have been slowly making our way through the batch of cookies which I have discovered are best served with my morning cuppa.
INGREDIENTS
  • 125g butter, room temp
  • 1/3 C brown sugar
  • 1/4 C golden syrup
  • 1 egg
  • 1 + 3/4 C plain flour
  • 1/4 C self raising flour
  • 1 tbsp ground ginger (dry)
  • 1 tsp bicarb soda
ICING
  • 2 C icing sugar
  • 5 tbsp milk
  • gel food colouring
OR USE ROYAL ICING
  • 2 egg whites, beaten until soft peaks and then gradually add:
  • 2 cups of icing sugar
  • 1 tsp vanilla extract or bens of 1 vanilla pod
  1. Preheat oven to 180C/160C (fan-assisted). Grease and line 2 large baking trays with baking paper.
  2. Using a free standing mixer of electric hand held mixer, beat butter, sugar and golden syrup until light and creamy. I usually beat for 5-7 mins. 
  3. Add egg; beat until combined. Sift dry ingredients over butter mixture, mix until just combined then knead dough gently for 1 minute. 
  4. Divide the dough into 2 portions. Roll one portion between 2 sheet of baking paper until 8mm thick. Using a cookie cutter of your choice, cut shapes from dough and place on prepared baking tray. 
  5. Bake for 8-10 mins, just until the edges turn pale golden. Cookies should still be soft and will continue to firm as they cool. You may wish to experiment with your first batch for timings and temperature.
  6. Repeat with remaining dough. 
  7. Make the icing by beating the icing sugar, milk and syrup together in a bowl. It should be thick enough to form an icing border/outline for your cookies. You can then add more milk to thin the flood icing for the centre of your cookie. 
Note: If you can be bothered with all the fuss, ice as neatly as possible without the border! I used a ziplock bag with the corner snipped off to pipe the border onto the cookies and then filled a squeeze bottle with the flood icing for the centres (you could also just use a teaspoon). I then used a toothpick to smooth the icing into the bare corners. It did take a long time and if I make these again just for home, i won't be bothering with the border. Its also a good opportunity to lets your children or niece/nephew help decorate which I'm sure they'd love! Below is a batch I made with my little sister back home in Australia last year, i've made them a few times since and everyone seems to like them! A really good, all-round cookie recipe.