Our Mate With a Plate today is Lisa Crowe and here is her Gingerbread cookie recipe.
What you need for 1kg of cookie dough:
2½ tsp baking soda
Pinch of salt
3½ tsp cinnamon
1 tsp ground ginger
3½ tsp ground clove
4 cups plain flour
1 cup castor sugar
4 tbsp treacle syrup
½ cup melted butter
6 tbsp water
Equipment you need:
Small pot, food mixer, mixing bowl, paddle, rolling pin, baking tray, baking paper and a cookie cutter
Weigh all dry ingredients & put in the mixing bowl.
Melt the butter in a small pot together with the water and the treacle. Not more than 45 degrees.
Pour the liquids into the dry ingredients and start the food mixer until everything is combined.
Wrap the dough and store in the fridge until cold (but not solid), for approx 30 minutes.
Roll on a floured surface and cut the cookies.
Place on a baking tray and bake at 160 degrees for approx 15 minutes.
When the cookies are baked, garnish with icing and sprinkles as you wish.
The Long Lunch with Carly Flynn, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.