No-Spread Gingerbread Cookie Recipe!
GINGERBREAD NO-SPREAD COOKIES! 🤎
Ingredients:
230g chilled, salted butter
110g caster/super fine sugar
110g light brown sugar
2 medium eggs
170g molasses/treacle
650g plain flour
75g cornstarch/cornflour
1 heaped tbsp ground cinnamon
1 heaped tbsp ground ginger
Method:
Cream butter and sugars for 2 minutes on a medium speed and scrape the bowl.
Add 2 medium eggs and molasses. Mix for a minute, scrape the bowl and mix for a further minute.
In a separate bowl combine dry ingredients, giving them a rough mix. Add the dry ingredients to the mixer and mix on a low speed for around a minute, until the dough comes together and comes away from the sides of the bowl.
Knead for a minute and shape into 2 discs. Cover in cling film and chill for 30 minutes.
Preheat oven to 350/160C fan and line a tray with parchment paper.
Roll out dough to a 1cm thickness and cut out desired shapes.
Bake for 12 minutes for a softer cookie, or 15 minutes for that harder, snap texture!
Please be aware that baking time depends on size of cookie so keep an eye on them 😊