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Instructions |
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1.Put all ingredients together in a bowl.
2.Mix with hands--butter will start to soften, ingredients will come
together.
3. Dump out of bowl onto silicon mat/counter top.
4. Knead/mix with hands (slowly!) about 5 minutes
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5. Dough should be smooth, shiny, not sticky
6. Wrap in foil
7. Leave in fridge 1-2 days
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8. AFTER 1-2 days- take out of the fridge and leave to sit out for 2-
3 hours.
NOTE- Preheat oven to 180 C
9. Roll out dough (use about 1/4 dough at a time) on silicon mat or
baking paper
10. Use plastic wrap on top to prevent sticking
11. About 4mm for softer cookies; thinner makes crunchy cookies
(ginger snaps)
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12 Cut into shapes
13. Lay shapes onto baking paper
(optional- brush with egg to make shiny)
14. Bake 4-6 minutes--cookies will be light brown, puff up, then
shrink and get slightly darker
15. Leave to cool on paper (not tray)
16. Transfer to cooling rack/plate
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Originally Submitted
6/7/2015
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 Recipe "Pin It"){kind=logo}
