Got our delicious seasonal Gingerbread Cookies Baking Mix and are ready to bake them up?
Your instructions are below incase you need them and if you want to see how easy they are to make you can always check out our videos. We also have great tips and tricks on all our baking mixes in there too so take a peek. If you have any questions at all please let us know, you can send us a DM, email or via our contact us page. We are always happy to chat and no question is to big or small.
What you need to add:
100g Treacle (you can use maple syrup, but treacle is what we recommend)
70g Unsalted butter at Room Temp
2 egg yolks at room temp
½ tsp Vanilla Essence
How to make our delicious cookies:
- Pop your Butter and Eggs out of the fridge to let them come to room temperature
- Chop your room temp butter into small pieces and add it into your stand mixer and use the paddle attachment to mix the butter on medium – high speed for 3 minutes until the butter is light in colour and looks smooth. Scrape down the bowl halfway and again once it is finished mixing so the butter isn’t sticking to the bottom. This step is called ‘creaming the butter’
- Add in your Bake it Gingerbread baking mix, egg yolks, vanilla and treacle to your bowl
- Start to mix on the lowest speed to start otherwise you will end up with a flour filled kitchen!
- Mix for 1 minute then stop to scrape down the sides and bottom of bowl with a spatula or spoon to make sure all your ingredients get mixed well
- Mix on low for 2 minutes until it starts coming together and then up the speed a little about 1-2 speeds up and continue to mix for another 2 minutes or until your gingerbread dough is combined
- This is a softer dough it will not be one ball of dough and you may need to use your scraper/spatula to get it out of the bowl
- Get 2 large pieces of baking paper place one on your bench with the dough in the middle, you can use your hands to push the dough together if you need
- Then place the second piece of baking paper on top and use your rolling pin to start to roll out your dough in-between the 2 pieces. You can pop a flat tea towel under the bottom piece of baking paper if its sliding on your bench too much
- Roll your dough out to be flat, even and 5mm in thickness all over
- Roll one direction and then turn the paper/dough to roll another direction, repeat this step so it makes a nice even dough. Don’t let it go past the edges of the baking paper, so you have room to fold the paper over and cover the dough
- We do this before chilling so that it chills better and evenly but it also makes it much easier to then take out and cut into shapes without having to roll once chilled
- Fold the sides of the baking paper under so that there is no gingerbread sticking out and pop into the fridge to chill overnight.
- After its overnight chill it’s time to get our cookie cutters out, pre-heat your oven to 170 degrees and line your baking tray with some baking paper.
- Remove the top layer of baking paper and peel back the underneath just so it detaches from the dough but leave it underneath, otherwise it will stick to your bench
- You can dip your cookie cutter in flour so that it doesn’t stick to the dough, push your cutter into the gingerbread and give it a little jiggle so that it cuts cleanly. Make the cut outs close together so you don’t have too much dough left over
- After each gingerbread man has been cut you can place it on the baking tray leaving a couple of centimetres in-between each one otherwise, they will end up holding hands or having joined limbs while baking
- Any left-over dough form into a ball and re-roll in-between the baking paper and repeat the cutting process, you can pop flour under & on top of the dough if you find it is starting to stick to the baking paper, especially in Aussie summers. Or place back into the fridge if you find it getting way to soft and let it harder up a bit
- Once you have them all cut out and a full tray pop into the oven and bake for 6-7 minutes until the edges just start going golden. They don’t take long so don’t walk too far away. If you have 2 racks you can take the top one out first if it is ready and leave the bottom one for an extra minute to finish if needed
- These are a softer gingerbread, so they won’t be hard all the way through
- Now the hardest part! Once done leave them on the tray for 5 mins to cool otherwise they will crumble when you pick them up. Then move onto a cooling rack to cool completely
- Store in an airtight container they can last up to 2 weeks or more but best eaten fresh within a week. These are also perfect for the freezer if you have any leftover for up to 6 months
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Taste tip! Gingerbread are delicious warmed up slightly or go perfectly with a tea, coffee or maybe a hot chocolate for the Christmas season.
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