the Breville Test Kitchen
Gingerbread Cookies
The Bakery Chef™ Hub
1 hr total time
30 mins active time
Medium
Makes 15-20
Ingredients
Measurements:
90 g unsalted butterat room temperature
¼ cup (50 g) firmly packed dark brown sugar
¼ tsp table salt
150 g molasses
1 tbsp ground ginger
¼ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ cups (225 g) plain flour
¼ tsp bicarbonate soda
For the royal icing
2 egg whites
Pinch cream of tartar- 2¼ cups (315 g) icing sugar
sifted
Instructions
- 1
Preheat the oven to 190°C. Line two baking trays with baking paper.
- 2
Assemble the mixer using the mixing bowl and scraper beater. Add the butter, sugar, salt, molasses and spices to the bowl. Slowly turn the mixer to Cream/Beat setting and beat for 1 minute.
- 3
Reduce the speed to Fold/Knead setting. Add the remaining ingredients and fold until the mixture just forms a firm dough.
- 4
Place the dough on a lightly floured benchtop. Using a lightly floured rolling pin, roll the dough until 5mm thick. Using a 8cm cutter, cut the dough into shapes and place on the prepared baking trays.
- 5
Bake for 13-15 minutes.
- 6
Allow the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- 7
To make the royal icing, set up the mixer using the whisk and the clean mixing bowl. Place the egg whites and cream of tartar in the bowl. Turn the mixer to Aerate/Whip setting. Whisk until soft peaks form. Reduce the speed to Light Mix/Cream setting and gradually add the sugar, 1 tablespoon at a time, until well combined and stiff peaks form.
- 8
Place the royal icing in a piping bag and decorate the cookies. Icing will harden on standing.
Tip: To make a gingerbread house this mixture needs to be doubled. We recommend using the standard paddle if doubling the recipe.