11 oz/23/4 cups all-purpose flour
11 oz ¼ cup cocoa powder
1 teaspoon ground ginger
1 teaspoon ground mixed spice (apple pie spice)
1 teaspoon baking soda
4 oz ½ cup unsalted butter
6 oz ¾ cup superfine sugar
4 teaspoons light corn syrup
1 egg
1 oz / 1 square dark chocolate
Grease to baking sheets lightly sift the flour , cocoa powder , ginger , mixed spice , and baking soda into a bowl. Cut the butter into small pieces and rub into the flour mixture with your fingertips.
Add the sugar , syrup , and egg , and mix to a firm dough. Knead lightly until smooth. Roll out half the mixture on a lightly floured work surface and cut out shapes, using gingerbread cutters. Transfer them to the prepared baking sheets and bake in a preheated oven at 3750 F for about 15 minutes until slightly risen. Leave on the baking sheets for 5 minutes before carefully transferring to a wire sheets for minutes before carefully transferring to a wire rack to cool completely. Roll out the remaining mixture and bake in the same way.
To decorate the cookies , break the chocolate into pieces and melt in a heatproof bowl over a saucepan of simmering water. Using a fine paintbrush , paint decorative features such as buttons and faces on to the cookies. Leave to set.
No comments:
Post a Comment