Its January and the light fantastic has passed us by. Cold weather is here though I am off to Poland this weekend to see the outlaws, where it is reputed to be -28 degrees! So if I didn't make it back with all me fingers I thought I would leave you my famous Ginger bread cookie recipe.
See you all on the other side!!
170g muscovado sugar/light brown
1 Tablespoon molasses
1 egg, beaten
340g plain flour
1 tspn soda
1 tspn baking powder
2 tspn cinnamon
1 tspn ginger
1/2 tspn salt
1/2 tspn ground cloves
Beat the butter, sugar and molasses till light and fluffly.
Gradually add eggs, beating well between each addition
Sift all remaining ingredients and stir into mixture
Press the dough into a flat layer between two sheets of greaseproof paper. Chill 1 hour until firm.
Heat the oven to 190degrees/375F/Gas mark 5
Roll out dough on lightly floured surface, 5mm thickness for softer cookies or thinner for crispy.
Cut out shapes and place on greased baking tray, chill.Bake in the middle of the oven for 8-10 minutes or until the edges of the cookies are light brown.
Cool for 1 minute, transfer to wire rack.
Dust with icing sugar or decorate as you wish.
Eat them all before anyone else gets to them!!!!