Ingredients 150 gr butter, softened 3/4 cup brown sugar 3/4 cup molasses 1/2 tsp salt 1 1/2 tsp ground ginger 1½ tsp ground cinnamon 1/4 tsp ground cloves 1/2 tsp ground nutmeg 1 orange (zest) 1 large egg 1 tsp baking powder 1/2 tsp baking soda 3½ cup all purpose flour Equipment Baking tray Pot Rolling pin TAGS COOKIES & BISCUITS BUTTER KIDS' RECIPES LOW BUDGET CHRISTMAS Ingredients 150 gr butter, softened 3/4 cup brown sugar 3/4 cup molasses 1/2 tsp salt 1 1/2 tsp ground ginger 1½ tsp ground cinnamon 1/4 tsp ground cloves 1/2 tsp ground nutmeg 1 orange (zest) 1 large egg 1 tsp baking powder 1/2 tsp baking soda 3½ cup all purpose flour Video Instructions Sift the flour with the baking powder and baking soda and set aside. In a saucepan over low heat, melt the butter. Remove from the heat and add the sugar, molasses, salt, orange zest, ginger, and the remaining spices. Stir until the sugar dissolves and the mixture becomes smooth. Allow it to cool until lukewarm. Add the egg and beat with a hand mixer or whisk for 1 to 2 minutes until the mixture becomes glossy. Add the flour to the wet ingredients and mix with a spoon or spatula until a soft dough forms. The dough should be soft yet workable. It is fine if it feels slightly sticky because it will firm up in the refrigerator. Divide the dough in half and shape each portion into a rectangle, like a thick sheet. Wrap tightly in plastic wrap and refrigerate for at least 1 hour until very well chilled. Preheat the oven to 160°C (320°F) with the fan on. Line two baking sheets with parchment paper. Once the dough is chilled, roll it out into a thin sheet. The thinner it is, the crisper the cookies will be. A thicker sheet will produce a softer center. On a floured surface or between two sheets of parchment, roll out the dough with a floured rolling pin. Cut with cookie cutters, dipping them in flour each time for clean edges. Cut the shapes close together to avoid excess scraps. Arrange the cookies on the baking sheet, leaving space between them. Bake for about 10 minutes, depending on thickness. They are ready when the edges begin to darken slightly. Let the cookies cool completely. Decorate with royal icing for a festive finish. Tips To hang them on the Christmas tree: Before baking, make a small hole at the top of each cookie. Bake them 2 to 3 minutes longer so they dry fully. Allow the icing to dry completely before hanging. TAGS COOKIES & BISCUITS BUTTER KIDS' RECIPES LOW BUDGET CHRISTMAS
