Gingerbread Cookies

Instructions

• 1

  Combine molasses, sugar and butter in a small saucepan. Heat over low heat until butter and sugar melt, stirring to combine. Remove from heat and reserve.

• 2

  Sift flour, spices and baking soda into a large bowl. Add molasses mixture, egg and ground almonds and stir until combined.

• 3

  Turn dough out onto a large piece of plastic wrap and pat into a disc. Wrap completely and chill in the refrigerator for at least 4 hours or overnight.

• 4

  Unwrap dough and roll 0.1-inch thick between two sheets of parchment paper. Place on flat tray or pan and freeze for 15 minutes before cutting out shapes.

• 5

  Insert wire rack into rack position 5. Select COOKIES/CONVECTION/325°F/ 6 minutes and press START to preheat oven.

• 6

  Cut out shapes with 3-inch (7.5cm) cookie cutters and place on roasting pan lined with parchment paper. Keep remaining dough in the freezer until needed. Let soften slightly as needed before cutting out shapes.

• 7

  Once preheated, place pan in the oven and bake for 6-7 minutes until edges just start to brown. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.

• 8

  Sift powdered sugar into a medium bowl. Whisk in water until desired consistency is reached. Thicker icing can be piped onto cookies and thinner icing can be brushed on as a glaze.

  Tip: Cookies will keep for up to three weeks in an airtight container.