COOK­IES ON TOP

Irish Daily Mail - YOU - - FOOD FESTIVE BAKES -

MAKES 1 BATCH (for dec­o­rat­ing, with lots of left­overs)

BA­SIC GIN­GER­BREAD COOK­IES

125g un­salted but­ter, soft­ened

90g brown su­gar

230g golden syrup

375g plain flour, sifted

1 tsp bi­car­bon­ate of soda, sifted

2 tsp ground ginger

1 tsp mixed spice

FOR THE BA­SIC DOUGH Place the but­ter and su­gar in the bowl of an elec­tric mixer and beat for 10-12 min­utes, scrap­ing down the sides of the bowl, un­til pale and creamy. Add the golden syrup, flour, bi­car­bon­ate of soda, ginger and mixed spice and beat un­til the mix­ture just comes to­gether to form a smooth dough. Roll out be­tween 2 sheets of non­stick bak­ing pa­per to 4mm thick. Re­frig­er­ate for 1 hour or un­til firm. Pre­heat oven to 160C/gas 2½ and line a large bak­ing tray or two with non­stick bak­ing pa­per. Cut out and bake cook­ies as be­low. Al­low to cool on trays slightly be­fore trans­fer­ring to wire racks to cool com­pletely. Use to dec­o­rate the cakes and store left­overs in an air­tight tin.

FOR SNOW­MEN Use 10cm and 9cm snow­man-shaped cut­ters. Bake for 10-12 min­utes or un­til golden brown.

FOR ANTLERS Use an 11cm antler cookie cut­ter. Bake for 10-12 min­utes or un­til golden brown.

FOR REIN­DEER Use 7cm and 5cm deer cookie cut­ters. Bake for 8-10 min­utes or un­til golden brown. Place 160g ic­ing su­gar and 2-2½ tsp boil­ing wa­ter in a small bowl and mix to com­bine. Place in a pip­ing bag and pipe dec­o­ra­tively on to each rein­deer.

FOR HOUSES Use an 11cm 3D gin­ger­bread house cookie cut­ter. Bake for 10-12 min­utes or un­til golden brown. To as­sem­ble, place 160g ic­ing su­gar and 2-2½ tsp boil­ing wa­ter in a small bowl and mix to com­bine. Place in a pip­ing bag. Pipe around the edges of the walls and doors and press to­gether to seal. Pipe along the roof and tiles to dec­o­rate. Set aside for 30 min­utes to firm.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.