Categories
 4Mins Prep Time |
 10Mins Cook Time |
 Skill Level |
people
Ingredients
- 145 g Butter room temperature
- 150 g Light Brown Sugar
- 1 Large Egg
- 430 g Plain Flour
- Handful of chocolate chips
To decorate
- 450 g Roll-out icing
- Various food colourings
- 2 tbsp Icing sugar mixed with 1 tsp cold water
Cooking Instructions
- Preheat oven to 200˚C / 180˚C fan / Gas mark 6.
- Beat the butter for one minute in an electric mixer or with a whisk, then add the sugar and mix until pale.
- Beat in the egg. In another bowl combine the flour, ginger and cinnamon.
- Sieve the dry mixture into the wet mixture and continue to beat until a dough forms (add 3-4 tbsp of water if needed to bring it together).
- Divide the dough into two pieces and roll it into a disc. Wrap in cling fi lm and refrigerate for at least three hours.
- Roll the dough between two sheets of parchment paper to ¼ inch thickness.
- Use cookie cutters to make your shapes, then bake on a lined tray for 10 minutes, remove and allow to cool on a wire rack.
- Roll out the icing and add food colouring to get your desired colours, then refrigerate for 30 minutes to firm it up.
- Decorate as you wish and store in the fridge until ready to eat.