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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My daughter loves cookies so I found this simple ginger cookie and it has no eggs (which is a bonus for me). I've decorated the cookies few different ways. Example: sprinkle pink edible glitters or hundred and thousands or left the cookie with no decoration and icing. You can use what ever shape you fancy. Whatever variations I made with my 3 year old she enjoyed them. I found this recipe in a booked called The Great Big Cookie Book by Hilaire Walden. It was in the kid's section of the book. Ingredients:
2/3 cup soft brown sugar |
1/2 cup soft margarine |
1 pinch salt |
2 drops vanilla essence (or a few drops) |
1 1/4 cups whole wheat flour (for aussies wholemeal plain flour) |
1 tablespoon cocoa, sifted |
2 teaspoons ground ginger |
1 teaspoon milk, a small splash (optional) |
glace icing |
glace cherries |
Directions:
1. Preheat the oven to 190oC or 375oF Gas 5. Grease a baking sheet.
2. Cream together the sugar, margarine, salt and vanilla essence until very soft and light.
3. Work in the flour, cocoa and ginger, adding a little milk, if necessary, to bind the mixture. Knead lightly on a floured surface until smooth.
4. Roll out the dough to about 5 mm or 1/4 inch thick. Stamp out shapes using floured biscuit cutters and place on the prepared baking sheet.
5. Bake the cookies for 10 - 15 minutes. Leave to cool on the baking sheets until firm, then transfer to a wire rack to cool completely.
6. Decorate with glace icing and pieces of glace cherries.
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