#festive cookies No 6
And we come to the end of this year's #festive cookies series - to end on gingerbread, by far my favourite not only because it's better in flavour, but also because there is so much you can do with it. My house, the Christmas tree, the side tables; are all decorated with gingerbread. It's disappearing slowly though. Every day another piece goes missing - but I have a secret stash of goods. Fingers crossed they don't find it too early (I have two seriously good sniffers in the house, and have to be on top of the game all the time).
This particular dough works best when it's made ahead and left in a fridge overnight to develop a workable consistency. It will keep fresh covered in the refrigerator for several month, even longer in the freezer, so once you put your hands in the flour make a lot of it, it will come in handy when you need it most.
These cookies are brittle and crisp, and the proper texture is achieved only if the dough is rolled thinly. Work with a small amount of the dough at a time and keep the rest refrigerated. Once baked they will remain fresh for weeks when stored in an airtight container.
430g unsalted butter
430 g granulated sugar
360 ml golden syrup
180 ml milk
1,2 kg bread flour
1 tbsp baking soda
20 g cinnamon
12g ground cloves
12 gr ground ginger
Place the butter, sugar, syrup and milk in a saucepan, heat until it melted and the mixture is smooth
Sift the flour, baking soda, and spices together and incorporate them with the butter mixture, knead until well combined. Wrap into a baking parchment and refrigerate overnight.
Roll out a small portion of dough at the time, it will feel sticky but do not add more flour, just enough to dust your rolling pin.Cut the cookies out and bake for about 10 minutes on 205 C/400F.