Baking a gingerbread wonderland!
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons softened butter
3/4 cup brown sugar
1/2 cup molasses
2 teaspoons vanilla extract
Whisk together flour + baking powder + baking soda + salt + ginger + cinnamon + cloves until well blended.
In an other bowl, beat butter + brown sugar + egg on medium speed until blended, then add molasses + vanilla.
With a mixer on low speed, gradually stir in dry ingredients until blended.
Gather dough with your hands into a ball and divide it in half.
Shape each half into a disk and wrap both halves in plastic. Refrigerate up for 20 minutes. Let dough come to room temperature before using.
Roll the portions but first cover the surface, rolling pin and dough with flour.
Cut out shapes...
Cut out more shapes...
Bake the houses for 7-9 minutes, the mini cookies for 4-5 minutes on parchment paper to 375°. When the cookies are cool, decorate them with food colouring and royal icing.
Readyyyyy. Enoy! Merry Christmas !!