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What more can I say, that the title of this page didn’t say? Some love it, some hate it… This recipe is ideal for cookies that need to be decorated with royal icing. Included is a video tutorial, see below.
Cookies, Biscuits & Rusks
1 hour, 15 minutes
170g Butter, softened to room temperature
125ml Brown Sugar
1 Large Egg
480g Cake Flour (3 1/4 cups)
5ml Bicarbonate of Soda
15ml Ground Ginger
10ml Ground Cinnamon
5ml Mixed Spice
1,25ml Ground Pepper
125ml Golden Syrup
In a clean bowl, beat the butter and sugar until light and fluffy. Add the egg and beat until well incorporated.
In a separate bowl, sieve the flour, baking soda, and spices. Add half of the dry ingredients to the butter mixture. Beat until well incorporated.
Add the golden syrup followed by the rest of the dry ingredients. Beat well and use your hands to bring the dough together.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 180°C.
Remove the dough from the fridge and let sit at room temperature for 5 to 10 minutes.
Divide the dough into 2 or 3 manageable portions and use a rolling pin to roll each piece out into about 5mm thickness.
Use a cookie cutter to cut out shapes and transfer the shapes to a baking tray that is lined with parchment. Do not grease the parchment. Bake until crisp but not darkened, 15 – 18 minutes.
Remove from the oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.
Something I learned through the years is to always refrigerate the cookies after shaping for about 30 minutes or longer. It prevents the cookie from spreading too much when you bake them.