GINGERBREAD BUTTON COOKIES
Servings: 30
Calories: 100kcal
Ingredients
- 125 g butter softened
- 2 1/2 cups plain flour sifted
- 2 tsp ground ginger
- 1/2 cup brown sugar
- 1/2 cup golden syrup
- 1 tsp bicarbonate of soda
Instructions
- Preheat oven to 190°C (170°C fan-forced)/375F (340°F fan-forced). Place butter and sugar in a bowl and beat with a hand blender till well combined, light and fluffy. Add golden syrup, flour, ginger and bicarbonate of soda. Mix to form a smooth dough. Wrap in cling wrap/plastic wrap and chill for an hour.
- Roll out the dough between two sheets of baking paper to 4-5mm thickness. Using a round cookie cutter, cut out round shapes to form the main buttons. Use a slightly smaller cookie cutter, lightly make an indentation inside the round button. Using a steel icing nozzle [the small, round kind], punch out four tiny holes in the middle to resemble a button.
- Bake for 8-12 minutes in the preheated oven until golden brown. Remove immediately and cool on a wire rack. Don't worry if they seem floppy at this stage, just make sure they are flat and straight. The more they cool, the more they will harden and you want them nice and flat when they are hard.
Nutrition
Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 65mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 104IU | Vitamin C: 0.001mg | Calcium: 6mg | Iron: 1mg