Gingerbread Cookies and Clover Full Cream Milk
(05 Dec 2017)

Gingerbread Cookies and Milk Expresso

Gingerbread Cookies and Clover Full Cream Milk
 
Recipe by Grace Stevens
 
3 cups flour
2ml salt
15ml ground ginger
10ml cinnamon
2ml cloves
2ml Pimento Allspice
85g butter
1 egg
125ml golden syrup
10ml vanilla extract
 
Clover Full Cream Milk
 
Preheat oven to 180°C and grease two cookie sheets.
Cream butter and sugar until well combined.
Add egg and beat well.
Add dry ingredients, vanilla and golden syrup and mix until all ingredients come together to form a dough. It will be a bit crumbly, this is fine.
Roll out dough between two sheets of baking paper to ½ cm thick.
Cut out cookies. Place on prepared baking sheet.
Bake for 10 minutes.
Remove from oven and cool on a wire rack.
Decorate as desired and serve with a tall glass of milk
 
Uncooked cookie dough will keep in the freezer or fridge until you need to use it again. Bring it up to room temperature before rolling it out.

 

 

 

 

 

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