Big Chewy Gingerbread Cookies
My variation of classic gingerbread is nice and chewy and not too strong. Delish with a cuppa.
Makes 12-20 depending on size
You will need:
- 3/4 cup Trex vegetable shortening (looks like this, available in the butter/lard/marg section of your local large supermarket!)
- 1 cup white sugar
- 1 eggs
- 1/4 cup golden syrup
- 2 tsps baking soda
- pinch of salt
- 3 tsps ground ginger
- 3 tsps ground cinnamon
- 1 tsp allspice
- 2 cups flour
- 1/2 cup sugar for dusting
- Preheat your oven to 180°c.
- Mix up the trex, sugar, eggs and syrup in a stand mixer (or with a handheld electric one if you don’t have) and beat together until well combined.
- Add in the rest of the ingredients except the flour and mix well.
- Add the flour and mix until you end up with a dough.
- Roll small handfuls of dough until balls and place on a greased baking tray. Flatten slightly and sprinkle with sugar.
- Pop in the oven and bake for 9 minutes. If you want them crunchy, bake for 15 mins, but 9 will give you lovely chewy cookies!
Enjoy!
