Gingerbread cookies | New World

Step 1

Preheat the oven to 180°C fan bake. Line two large baking trays with baking paper. Place the flour, baking soda, ginger, mixed spice and brown sugar into the bowl of a food processor.

Step 2

Add the butter, pulse until the mix resembles fine breadcrumbs. Add the egg, pulse to combine. Turn out the dough and work into a ball with your hands, then wrap in cling film and refrigerate for 30 minutes.

Step 3

Roll out the chilled dough between two sheets of baking paper to 5mm thick. Use cookie cutters to cut the dough into desired shapes, then place onto the baking trays; leaving space for the cookies to expand while cooking. Re-roll the leftover dough and keep cutting shapes until the dough is used up.

Step 4

Bake in the oven for 8-10 minutes, or until the cookies are golden brown. Remove from the oven, allow the cookies to cool for 5 minutes on the tray, then transfer onto a wire rack to cool completely.

Step 5

Sift the icing sugar into a bowl. Add dashes of water until the icing reaches piping consistency. Colour as desired, then spoon the icing into a piping bag fitted with a fine nozzle or cut the top of the bag, then use to decorate the cookies. Leave to set then enjoy!