Classic Gingerbread cookie recipe

It uses similar processes to the standard sugar cookie recipe you have already seen. The addition of molasses means that the amount of flour also increases to keep the mixture just to the right consistency. This increase in flour demands more rising agent, so the baking powder/ soda quantities are different.

Finally, this one asks for the dough to be chilled for an hour or two before rolling. This is because, with the addition of the molasses, it is more difficult to roll out when it is at room temperature and, if the room temperature is on the warm side, the cookies will spread too much when they go into the oven before they set.

These quantities will make 12 to 18 cookies.

Ingredients

Dark brown (Demerara) sugar - 4 oz

Unsulfured Molasses - 4 oz

Salt 1 teaspoon

1 egg (large)

All purpose (plain) flour - 3 cups plus a bit (see method) plus extra for rolling

Baking soda - 1/2 teaspoon

Baking powder - 1/4 teaspoon

Ground ginger - 2 teaspoons

Ground cinnamon - 2 teaspoons

Ground cloves - 1 teaspoon

Ground pepper (fine grind) - 1/2 teaspoon

Tools

Spatula

Two non-stick heavyweight baking sheets

Rolling pin

Flat knife to lift cookies

Cookie cutter to suit (2 1/2 inch diameter) or gingerbread men style!!

The Method

While it is mixing, sift together the flour, baking soda and baking powder into a large bowl, mix gently with a spoon, and set aside.

Slow the mixer and add the egg and the molasses. Because of the heavy texture of the molasses it will be less runny than the standard cookie mixture at this stage.

Keep the mixer running and add the four spices and the salt. Do this slowly to prevent the powder flying into the air.

Now bring over your bowl of the flour mixture and add half of it using a dessertspoon to add it a spoonful at a time. 

Continue adding the remaining flour in the same way. As the flour is mixed in, it absorbs the liquid and the mixture becomes drier. Stop adding flour when the mixture, now a dough, gets heavy and can just lift off the mixing bowl without sticking.

Divide the dough into pieces no large than a tennis ball. Shape them roughly into cylinders about three times as long as in diameter.

Wrap in plastic film and place in the fridge for at least an hour, preferrably two.

Put on the oven to warm up to a temperature of 350 degrees F, Gas Mk 3 (moderate oven).

Lay out at least two baking trays.

Spread a thin layer of flour on a surface and roll out the dough to 1/4 inch thickness. Keep the amount of flour you spread to an absolute minimum. Enough to prevent the dough sticking to the surface, but no more as it can leave a white residue on your cookies spoiling their deep brown color.

If you do get flour on the top surface of the cookies, gently rub it in with your fingers so the color disappears.

Use your cookie cutter to cut out the individual cookies. If you do not have enough flour underneath, then they will not lift off the rolling surface. This is where the chilling pays off.

Place them on your baking sheets with at least ½ inch separation.

If you are making decorative cookies or gingerbread men you can add baked in decorations now.

Pop the trays into the oven and remove when they rise and go a slightly lighter brown but before they begin to burn round the edges. This takes 8 to 12 minutes. It helps if you can turn the trays round midway through the cooking to keep them coloring evenly.

Leave them to cool on the baking trays for about 2 minutes. This ensures that they begin to crisp and are strong enough to stand being lifted.

Remove them from the baking tray by sliding a flat knife underneath and place on a wire rack to finish cooling.

Once cool you can decorate using frosting and loads of imagination.

Enjoy!!

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