A classic your kids will love decorating. The dough is soft and pliable, making for easy rolling.
- ¾ cup molasses (can substitute with light molasses)
- 170 g margarine
- ¾ cup light-brown sugar (firmly packed)
- 3⅔ cup all-purpose flour
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp bicarb soda
- ½ tsp ground nutmeg
- 1 egg
- royal icing, for decorating
- currants and lollies, for decorating
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
In a small saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool.
In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg.
Whisk egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill 1 hour.
Preheat oven to 180ºC.
Divide dough in half. On floured surface, roll half of dough to ½ cm thick. Cut with floured gingerbread man cutter. Carefully lift with metal spatula onto non-stick cookie sheet.
Bake cookies for 10-14 minutes or until lightly browned around edges. Remove from sheet; cool on wire rack. Decorate as desired with icing, raisins and candies. Repeat with remaining dough and trimmings. Store in tightly covered container for up to 2 weeks.
©2015 Pittsburgh Post-Gazette / Tribune Content Agency