Steps
- 1
Preheat oven to 160ºC.
Line baking tray with parchment paper. - 2
Beat butter, brown sugar, salt and vanilla with an electric mixer until just combined. Add ground ginger, ground cinnamon and ground all spice and mix. Add egg and molasses gradually and beat well.
- 3
Add flour and fold through completely. Using a scraper, mix batter until smooth dough is formed.
- 4
Place dough on a non-stick baking mat. Cover surface with cling wrap and roll out into a 5 mm thick sheet. Transfer to a tray and refrigerate for 30 minutes.
- 5
Remove cling wrap and cut out shapes using a cookies cutter. Arrange on baking tray.
- 6
Bake for 25 - 30 minutes. Remove from heat and place cookies on a wire rack to cool.
- 7
Decorate the cookies with coloured fondant.
- 8
Store cookies in an airtight container. The cookies with keep for up to 2 weeks.
- 9
Enjoy and Merry Christmas.
Made this recipe? Share a Cooksnap!
Let Santy Coy know how it turned out.
Nothing says thank you like a photo!
Someone made your recipe and shared a Cooksnap!

People also looked for
Similar Recipes
More Recipes
-

cindybear
-

Man o Salwa By Neelam Saleem
-

culinarycubit
-

wingmaster835
-

Suchitra S(Radhika S)
-

Roasted Tomatoes and Pepper Soup
John Carroll
-

Salad, banana, carrot, cucumber, snacks time
Kulsoom Bukhari
-

High Protein Turkey Sheetpan Kebabs
Maya’s Wine Bar & Kitchen
-

Maggie Conlon
-

Rita Talukdar Adak
-

Filbur608
-

Adam Janowski
-

Nicky
-

Sammy_veg
-

Sana Owais
-

Anjali Pakhre
-

Zainab Jari(xeetertastybites)
-

અમી સોની
-

Seviyan Kheer/Vermicelli Kheer
Tanushri Paul
-

Gunjan bansal -

Marbash
-

Anam Azhar
-

Adwit Agarwal
-

db bd








Comments (8)