Gin­ger­bread but­tons

The Mail on Sunday - You - - Foodfetive Bakes -

MAKES 32 1 x quan­tity ba­sic gin­ger­bread dough (see recipe, page 62)

Pre­heat oven to 140C/gas 1. Roll out the dough be­tween 2 sheets of non­stick bak­ing pa­per to 5mm thick. Re­frig­er­ate un­til firm. Us­ing a 5cm cookie cut­ter, cut out 32 rounds from the dough, rerolling it as nec­es­sary. Us­ing a 3cm round cut­ter, make an in­dent on the bor­der of each round. Us­ing the tip of a 6mm round noz­zle, cut 2 holes from the cen­tre of each round. Place on 2 bak­ing trays lined with non­stick bak­ing pa­per and bake for 18-20 min­utes or un­til dry to the touch. Al­low to cool com­pletely on the trays. Thread the cook­ies on to rib­bon and use as dec­o­ra­tions or nap­kin rings.

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