Sourdough Gingerbread Cookies
Thicker and softer Sourdough Gingerbread Cookies are how we love our ultimate Christmas treats to be! Full of warming spices and treacly flavours from the brown sugar, gingerbread cookies are not only delicious but certainly a fun cookie to make! This is an overnight recipe though, so it will require some patience, but all good things are worth waiting for, right? Make the sourdough discard cookie dough in the evening, then chill it in the fridge overnight. Bake, ice and enjoy the next day!
Equipment
- Cookie Cutters
Ingredients
- 180 g light brown sugar
- 150 g unsalted butter softened
- 60 g golden syrup
- 1 egg large
- 1 teaspoon vanilla bean paste
- 400 g plain flour
- 100 g sourdough discard
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 3 teaspoon ground ginger
- 2½ teaspoon mixed spice
Instructions
- Using a handheld electric mixer, cream the butter, brown sugar and golden syrup until it's thick and creamy (about 2 minutes) in a large bowl.
- Add the egg and sourodugh starter discard and beat again until fully combined.
- In a separate bowl, mix the flour, bicarbonate of soda, ground ginger, mixed spice and a pinch of salt.
- Add the dry ingredinets into the butter mixture and mix until combined. The dough will be rather sticky, and that's ok.
- Divide the dough into two and flatten each piece. Wrap them in clingfilm and place in the fridge to chill for 6-24 hours (or simply overnight).
- Take the dough out of the fridge and leave it to warm up for 5-10 minutes at room temperature. Preheat the oven to 170°C (340℉).
- Dust the kitchen surface with flour and place one piece of chilled sourdough gingerbread dough on top. Roll it out into a large sheet, approx 0.5cm thick. Make sure to dust the surface of the worktop and the dough as you roll to prevent it from sticking.
- Using cookie cutters, stamp out as many cookies as you can. You can then reroll the scraps. Repeat with the second piece of gingerbread dough.
- Brush away any excess flour off the biscuits and place them on baking parchment-lined baking sheets/trays.
- Bake the sourdough cookies for 8-10 minutes. Leave the cookies to cool down completely on the baking sheets.
- To make the icing, add the icing sugar to a medium bowl. Add 3 tablespoon of milk to start with and mix to combine. If the mixture is too thick to be piped, add a little more milk. Once the desired consistency is reached, divide the icing between small bowls, and add food colouring in each.
- Pipe the icing on your cooled sourdough gingerbread cookies and leave it to set!
Notes
These Gingerbread cookies keep well for up to a week in airtight containers.
Nutrition
Calories: 80kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 53mgPotassium: 19mgFiber: 1gSugar: 5gVitamin A: 89IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!