Gingerbread Cookies

Method

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1. Whisk the flour, all the spices, bicarbonate of soda and salt together.

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2. Beat the butter and brown sugar for 3 minutes until light, then beat in the egg, treacle and vanilla. The mixture may look split — it will come back together.

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3. Add the dry ingredients and mix on low until just combined into a soft, sticky dough.

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4. Divide in two, flatten into discs between sheets of baking paper, and roll each to 5 mm thick while still in the paper.

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5. Chill the rolled sheets flat for at least 2 hours, or overnight.

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6. Peel off the top paper and cut out shapes, transferring them to lined trays with a palette knife. Re-roll offcuts between paper.

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7. Freeze the cut shapes on their trays for 10 minutes — this is what keeps the edges sharp.

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8. Bake at 175°C / 345°F for 8 to 10 minutes, until the edges are set and the centres still look slightly soft. They firm up as they cool.

   Mark done Start 8 min timer

9. Cool completely on a rack. Whisk the egg white, icing sugar and lemon juice to a pipeable royal icing and decorate.

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Chef’s Tips

• Rolling the dough before chilling, rather than after, saves you fighting a rock-hard disc later.
• Bake shapes of similar size together so they finish at the same moment.
• For crisp gingerbread, roll to 3 mm and bake 2 minutes longer.

Pairing Suggestions

• Mulled wine or hot chocolate
• Serve through the festive season with tea
• Make extras for gifts

Storage & Reheating

Keeps 2 weeks in an airtight tin. Undecorated cookies freeze 3 months; the dough freezes 3 months rolled and wrapped.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.