Ginger Bread Cookies


Ginger Bread Cookies


175g (6 oz) butter
200g (7 oz) light brown soft sugar
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
150g (5 oz) black treacle
2 eggs
375g (13 oz) plain flour
1 dessertspoon baking powder
1 tablespoon ground ginger
1 dessertspoon ground allspice


Cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice and treacle. Gradually beat in 2 eggs.

Sift the flour, baking powder and spices together then stir into creamed mixture.

Wrap dough in baking parchment, and refrigerate for 1 hour.

On a lightly floured surface, roll out the dough and transfer the gingerbread onto greased baking trays.

In a preheated 190̊C / Gas mark 5 oven, bake the gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave to cool and decorate.

Products Used 

Kitchen Craft Plastic 12cm Sieve 
Sweetly Does It Silicone Paper Baking Roll 
Sweetly Does It Medium Non-Stick Rolling Pin 
Master Class Professional Non-Stick Hard Anodised 42cm Baking Tray 
Kitchen Craft Chrome Plated Oblong Cake Cooling Tray 
Colourworks Pastels Silicone Whisk
Colourworks Medium Red Melamine Two Tone Mixing Bowl