Masterclass: Gingerbread Cookies

Pauline Nunns creates a delicious treat that your friends and family will love time and again. Of course, you will love them too! From Nestle NZ Baking Masterclass Series 1.

Ingredients:

280 gm butter

150 gm sugar

75 gm brown sugar

1 tsp vanilla essence

2 tsp ground ginger

1 tsp cinnamon

1 tsp nutmeg

120 gm whole milk

330 gm (1 cup) golden syrup

1 tsp baking soda

½ tsp salt

5 ½ to 6 cups (600 to 660 grams) all purpose flour, plus extra for rolling out dough.

Method:

Preheat oven to 180c

Cream together the butter and sugars for 3 minutes. Stop and scrape the bowl.

Cream the mixture for an additional 30 seconds.

Add the vanilla, ginger, cinnamon, nutmeg, milk and golden syrup.

Mix for an additional 2 minutes. The mixture will look speckled and broken.

Sift together the baking soda, salt and flour. Add the flour mixture to the creamed mixture one cup at a time. Mix the last 1 ½ cups of flour by hand, as needed. If the dough is still sticky, add a little extra flour.

Pat into a block shape and refrigerate for one hour before rolling out.

Sprinkle extra flour onto the counter.

Roll, cut, and place the cutouts on a piece of baking paper.

Bake the cookies for 6-9 minutes on 180 C, depending on their size, or until the edges start to brown. 

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