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I promise these ginger folks are smiling under their masks because they are not made of molasses. No offense but I just hate molasses. Therefore my recipe calls for golden syrup instead of molasses. If you are not aware, golden syrup is popular in the UK and not much in the US. I got mine from World Market, but you might be able to find it in other stores as well. If you can’t, then corn syrup is a good alternative. Since there are no molasses in them, my people are a little pale.
Makes 12
Ingredients
60 gr (4 tbsp) unsalted butter, room temp
40 gr (3 tbsp) light brown sugar
20 gr (2 tbsp) dark brown sugar
1/2 large egg
30 gr (1 1/2 tbsp) golden syrup
160 gr (1 1/3 cup) flour
2 gr (1/2 tsp) baking powder
2 gr (1/2 tsp) cinnamon
2 gr (1/2 tsp) ground ginger
1 gr (1/4 tsp) nutmeg
Pinch of salt
For the icing;
50 gr (1/2 cup) powdered sugar
60 ml (4 tbsp) milk
Pinch of salt
Gel food coloring
Instructions
1. Beat butter, light brown sugar, and dark brown sugar with a spatula or a hand mixer for 2-3 minutes. Add egg and golden syrup, mix to combine. Shift flour, baking powder, cinnamon, ginger, nutmeg, and a pinch of salt. Combine until a cookie dough forms. Wrap the dough in a cling film and chill in the fridge for 30 minutes.
2. Generously flour a clean surface and a rolling pin. Roll the dough to a round shape with 6 mm (1/4 inch) thickness. Cut shapes with the desired cookie cutter. Transfer cookie doughs to a baking sheet with parchment paper on it and chill in the fridge for 15 minutes.
3. Preheat the oven to 180°C/350°F.
4. Bake cookies for 8-10 minutes and leave them to completely cool.
5. For the icing; in a small bowl beat powdered sugar, milk, and salt. Divide 1 tbsp of icing into small bowls and add preferred gel food coloring. Leave the majority as is. Decorate as you wish and enjoy!
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