I have a very precious Gingerbread recipe. I often made Gingerbread Men with my children when they were young. But I don’t remember when was the last time. Today I made the proper Gingerbread for the first time in many years, but I couldn’t bother cutting it out into shapes. I rolled the dough into balls and made cookies. As I ate some of them that tasted the same as the Gingerbread Men we used to make, I thought about the days when my children were young, a small kitchen in the house we were living in, and how brilliantly my children decorated the Gingerbread Men. Gingerbread brings back lots of memories.
125g Butter *softened
1/2 cup Dark Brown Sugar OR Brown Sugar *lightly packed
1/4 cup Molasses
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
2 cups Self-Raising Flour *plus extra
2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1/2 cup Icing Sugar
2 to 3 teaspoons Milk
- Beat Butter and Sugar in a large bowl until creamy. Add Molasses, Salt, Egg and Vanilla, and beat until well combined.
- Stir in Self-Raising Flour, Ginger and Cinnamon, mix well, and knead until smooth. If it is too soft, you can add extra 1-2 tablespoons Flour. The dough is probably too soft to roll. Cool in the fridge until firm enough to roll into balls.
- Preheat oven to 180℃. Line 2 baking trays (OR 1 large baking tray) with baking paper.
- Roll the dough into 3cm balls (I made 30 balls today) and place on the prepared tray(s). Bake for 15 minutes or until cooked through. Transfer to a wire rack and cool.
- To make Icing for decoration, mix Icing Sugar and Milk until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Cookies.