Start of a long school holiday. As usual, I have to think of things to do with my daughter so she wouldn’t be that bored.
As I was paying for my groceries in Foodworks, I stumbled upon a free Scratch & Sniff Recipe card, and the recipe was for Gingerbread Cookies. Yay, something for her to do, and she loves gingerbread cookies! I don’t eat them, but hey, so what?
As soon as I got home she wasted no time getting everything ready and started baking. And just like that, the first activity I had for her is finished. Time to look for something again.
Oh and by the way, I loved the cookies. These gingerbread cookies, I will gladly eat. Sharing the recipe below, from Foodworks (some parts I edited).
350 grams plain flour, plus extra for dusting
2 teaspoons ground ginger
1 pinch ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
100 g cold butter, cut up into small pieces
175 g light brown sugar
4 tablespoons golden syrup
What to do:
Heat the oven to 170 deg C (fan forced) and line 2 large baking trays with wax paper.
Sift the dry ingredients except the brown sugar into a mixing bowl and rub in the butter with your fingers until the mixture resembles breadcrumbs. Add the sugar, syrup and egg and mix well until a dough is formed.
Roll out on a lightly floured surface to about a third of an inch thick and use a cookie cutter to make the shapes. Transfer the shapes onto the lined baking trays, leaving small spaces in between each of the shapes.
Bake for 10-15 minutes until golden brown. Cool the trays for 5 minutes then place the cookies on a wire rack to cool completely.