Christmas gingerbread cookies recipe - part two. Shapes and baking!

One of the things I like about this recipe is you don’t need electric mixers with a dough hook like lots of the ginger bread recipes do.
Spread out some plastic wrap onto the bench and then tip out your . At this stage, it will be soft, sticky and gooey like this. Wrap it up in the plastic wrap and leave it at room temperature to cool.
Once it’s cooled it will be the right consistency to roll it out, so roll it on some baking paper. And then use some cookies cutters to cut out your . And if you don’t have any cutters, you can just print out shapes onto papers and use them as a template and cut around it using a . Then remove the excess dough, you can roll that out later to make more cookies, or just cut squares using a ruler. This amount of dough makes approximately fifty cookies, it will depend on the shapes and sizes that you are making.
Slide the paper onto a baking tray and take them in the at 180 degrees for about twelve minutes. The time will be vary depending on the thickness you roll your dough and size of your cookies but nce you can that gingerbread smell wafting through your room, they are probably done.
If you are baking squares then you’ll need to take it out of the oven and redo the cuts straight away, the gingerbread is still quite soft when it first comes out of the oven but will firm up as it cools.
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