Whether you re hanging them as ornaments or dunking them in warm milk we all love Gingerbread cookies This week in we show you 3 takes on the Christmas classic the Ginger Snap the Gingerbread and the Healthy Ginger cookie Ginger snap Preheat oven to 175 C Sift 2 cups flour 1tbsp ginger powder 2tsp baking soda 1tsp cinnamon 1 2tsp salt into a mixing bowl Stir to blend evenly sift again into another bowl Place 3 4cup butter into a mixing bowl beat until creamy Beat in 1cup white sugar 1egg 1 4cup dark molasses Sift 1 3 of flour mixture into butter mixt stir to blend Sift in remaining flour mix together until a soft dough forms Roll the dough cut out cookies using a cookie cutter or into balls Dip in 1 3cup cinnamon sugar place 2 inches apart on a baking sheet Bake for about 10 mins Once cooled dust with powdered sugar Gingerbread Whisk 3cups flour 1 1 2baking powder 3 4baking soda 1 4tsp salt 1tbsp ginger 1 3 4tsp cinnamon 1 4tsp cloves until combined In a big bowl beat 6tbsp butter 3 4cup brown sugar 1egg on medium speed Add 1 2cup molasses 2tsp vanilla 1tsp lemon zest continue to mix Preheat oven to 190 C Place 1portion of the dough on a lightly floured surface Sprinkle flour over dough rolling pin Roll to about 1 4 inch thick Use extra flour to avoid sticking Cut out cookies using gingerbread man cookie cutter Bake for 7 10 mins Allow them to cool until they are firm Decorate any way you like Healthy Ginger Cookies Whisk 1cup oats 3 4cup wheat flour 1 1 2tsp baking powder seeds 1tsp ginger 1 4tsp cinnamon 1 8tsp nutmeg 1 8tsp cloves 1 4tsp salt in a medium bowl In a separate bowl whisk together the 2tbsp coconut oil 1egg 1tsp vanilla Stir in 1 4cup maple syrup 1 4cup molasses Add in the flour mixture stirring just until incorporated Chill the cookie dough for 30 mins Preheat the oven to 160 C line a baking sheet Scoop the cookie dough onto the prepared sheet flatten to about half using a spatula Bake for 10 12 mins Allow it to cool Build your goodie bag with us Ring us on 8095031111 to know or just pop in to any of our stores

FoodhallTestKitchen,, Christmas

Foodhall,  FoodhallTestKitchen,, Christmas

Whether you're hanging them as ornaments or dunking them in warm milk, we all love Gingerbread cookies! This week in #FoodhallTestKitchen, we show you 3 takes on the Christmas classic-the Ginger Snap, the Gingerbread, and the Healthy Ginger cookie.

• Ginger snap- Preheat oven to 175°C. Sift 2 cups flour, 1tbsp ginger powder, 2tsp baking soda, 1tsp cinnamon & 1/2tsp salt into a mixing bowl. Stir to blend evenly & sift again into another bowl. Place 3/4cup butter into a mixing bowl & beat until creamy. Beat in 1cup white sugar, 1egg, & 1/4cup dark molasses. Sift 1/3 of flour mixture into butter mixt; stir to blend. Sift in remaining flour & mix together until a soft dough forms. Roll the dough & cut out cookies using a cookie cutter or into balls. Dip in 1/3cup cinnamon sugar & place 2 inches apart on a baking sheet. Bake for about 10 mins. Once cooled, dust with powdered sugar

• Gingerbread- Whisk 3cups flour, 1 1/2baking powder, 3/4baking soda, 1/4tsp salt, 1tbsp ginger, 1 3/4tsp cinnamon & 1/4tsp cloves until combined. In a big bowl beat 6tbsp butter, 3/4cup brown sugar & 1egg on medium speed. Add 1/2cup molasses, 2tsp vanilla, 1tsp lemon zest & continue to mix. Preheat oven to 190°C. Place 1portion of the dough on a lightly floured surface. Sprinkle flour over dough & rolling pin. Roll to about 1/4-inch thick. Use extra flour to avoid sticking. Cut out cookies using gingerbread man cookie cutter. Bake for 7-10 mins. Allow them to cool until they are firm. Decorate any way you like

• Healthy Ginger Cookies- Whisk 1cup oats, 3/4cup wheat flour, 1 1/2tsp baking powder, seeds, 1tsp ginger, 1/4tsp cinnamon, 1/8tsp nutmeg, 1/8tsp cloves & 1/4tsp salt in a medium bowl. In a separate bowl, whisk together the 2tbsp coconut oil, 1egg & 1tsp vanilla. Stir in 1/4cup maple syrup & 1/4cup molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 mins. Preheat the oven to 160°C & line a baking sheet. Scoop the cookie dough onto the prepared sheet & flatten to about half using a spatula. Bake for 10-12 mins. Allow it to cool

Build your #Christmas goodie bag with us. Ring us on 8095031111 to know or just pop in to any of our stores

Whether you're hanging them as ornaments or dunking them in warm milk, we all love Gingerbread cookies! This week in #FoodhallTestKitchen, we show you 3 takes on the Christmas classic-the Ginger Snap, the Gingerbread, and the Healthy Ginger cookie. • Ginger snap- Preheat oven to 175°C. Sift 2 cups flour, 1tbsp ginger powder, 2tsp baking soda, 1tsp cinnamon & 1/2tsp salt into a mixing bowl. Stir to blend evenly & sift again into another bowl. Place 3/4cup butter into a mixing bowl & beat until creamy. Beat in 1cup white sugar, 1egg, & 1/4cup dark molasses. Sift 1/3 of flour mixture into butter mixt; stir to blend. Sift in remaining flour & mix together until a soft dough forms. Roll the dough & cut out cookies using a cookie cutter or into balls. Dip in 1/3cup cinnamon sugar & place 2 inches apart on a baking sheet. Bake for about 10 mins. Once cooled, dust with powdered sugar • Gingerbread- Whisk 3cups flour, 1 1/2baking powder, 3/4baking soda, 1/4tsp salt, 1tbsp ginger, 1 3/4tsp cinnamon & 1/4tsp cloves until combined. In a big bowl beat 6tbsp butter, 3/4cup brown sugar & 1egg on medium speed. Add 1/2cup molasses, 2tsp vanilla, 1tsp lemon zest & continue to mix. Preheat oven to 190°C. Place 1portion of the dough on a lightly floured surface. Sprinkle flour over dough & rolling pin. Roll to about 1/4-inch thick. Use extra flour to avoid sticking. Cut out cookies using gingerbread man cookie cutter. Bake for 7-10 mins. Allow them to cool until they are firm. Decorate any way you like • Healthy Ginger Cookies- Whisk 1cup oats, 3/4cup wheat flour, 1 1/2tsp baking powder, seeds, 1tsp ginger, 1/4tsp cinnamon, 1/8tsp nutmeg, 1/8tsp cloves & 1/4tsp salt in a medium bowl. In a separate bowl, whisk together the 2tbsp coconut oil, 1egg & 1tsp vanilla. Stir in 1/4cup maple syrup & 1/4cup molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 mins. Preheat the oven to 160°C & line a baking sheet. Scoop the cookie dough onto the prepared sheet & flatten to about half using a spatula. Bake for 10-12 mins. Allow it to cool Build your #Christmas goodie bag with us. Ring us on 8095031111 to know or just pop in to any of our stores

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