- 2 cups plain flour (I have also used Healtheries GF Bread Mix)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp allspice
- 150g butter or allergy free spread (I use Nuttelex)
- 3/4 cup brown sugar
- 2 – 3 Tbsp Maple Syrup or Golden Syrup
- Drop vanilla
- Pinch salt
Note: These make a light more-ish spices gingerbread cookie (as opposed to one denser and chewier). Maple syrup will provide a more delicate flavour, golden syrup a more traditional one. The flavour notes are easy to experiment with, you can add more ginger and a pinch of nutmeg. I’ve made these a lot as my daughter loves them and this is her favourite combination.
Allergies: dairy free*, gluten free*, soy free, egg free, nut free.
- Cream ‘butter’, sugar, maple (or golden) syrup, and vanilla.
- Add flour, baking soda, baking powder, salt, and spices.
- Knead everything together. It will gradually turn from breadcrumbs to a soft cookie dough. Add a little water if you need to but just a tablespoon at a time.
- Refrigerate for 30 – 60 mins. You can leave it in a ball or roll it out. It’s tempting to try cutting it but (and I speak from experience) it doesn’t work very well at room temperature.
- Preheat oven to 180’C while rolling out the cookies.
- Place cookies on a baking sheet / lightly oiled baking tray.
- Bake for 12-15 mins.
- Take out from oven and allow to cool briefly before placing on cooling rack to continue cooling.
Tip: If you want a fancy (and easy) dessert reserve some of the cookie dough. Serve balls of French vanilla ice cream with little balls of cookie dough and a warm gingerbread cookie.
Note: These cookies are soft coming straight out of the oven and will harden overnight. They are delicious either way. They also freeze well.