- 30 + resting
- 5 min
- 50g butter
- ½ cup + 1 tbsp (130g) firmly packed brown sugar
- ½ cup (125ml/175g) treacle syrup
- 1 egg, lightly whisked
- 1 tsp Queen Vanilla Bean Paste
- 2 ½ cups (375g) plain flour
- 1 1/2 tsp ground cinnamon
- 2 1/2 tsp ground ginger
- 3/4 tsp ground cloves
- ½ tsp bicarb soda
- ¼ tsp baking powder
- Pinch of salt
- Queen Royal Icing, to decorate
In a small saucepan, place butter, sugar and treacle syrup over a low heat stirring, until butter has melted and sugar has dissolved. Pour into a large bowl and set aside to cool for 10 minutes.
Add egg and Vanilla Bean Paste to butter mixture, stirring to combine. Sift flour, spices, baking powder, bicarb soda and salt over the butter mixture and mix to form a dough. Turn out onto a lightly floured surface and knead until smooth. Shape into a disc, wrap in cling wrap and allow to rest in the fridge for 1 hour.
Preheat oven to 160°C (fan forced). Line two baking trays with baking paper. Divide the dough in two and cover one with cling film. Roll first batch of dough between two sheets of baking paper until 5mm thick. Cut cookies from the dough and place on prepared trays. Repeat with remaining dough. Bake for 5-6 minutes, allow up to 8-10 minutes for larger cookies. Allow to cool on trays for 5 minutes (longer for larger cookies) to cool before transferring to a wire to cool completely.
Prepare Royal Icing according to package directions and spoon into a piping bag fitted with a writing tip to decorate.
To use Cinnamon Baking Paste in the gingerbread dough, simply substitute 1:1 and add to wet ingredients.
Stored in an airtight container, uncooked dough will keep for up to 2 days in the fridge.
Stored in an airtight container, baked cookies can be kept for up to 3 days.