Easter Cookies Makes 15 Portions • Suitable for freezing Preparation 10 minutes 12 minutes cooking time INGREDIENTS • 185g plain flour • 1 ½ tsp ground ginger • ½ tsp bicarbonate of soda • 50 g butter (room temperature) • 85g soft light brown sugar • 1 large egg yolk • 2 tbsp golden syrup • Assorted Decorations e.g. Mini Smarties, M&M’s, currants or raisins • Writing Icing or white and pink icing made with Royal Icing mixed with water METHOD • Pre-heat the oven to 180°C/350°F/Gas 4. Fan 160 o C. • Grease or line two large baking sheets with non-stick baking paper. • Sift the flour, ginger and bicarbonate of soda into a mixing bowl. • Cut the butter into chunks and add to the bowl. • Rub the butter into the flour using your fingers until the mixture looks like fine breadcrumbs. • Stir the sugar into the mixture, then add the egg yolk and golden syrup and mix everything together using a wooden spoon. (Tip: Heat your spoon in hot water before you measure the syrup as it will then easily slide off the spoon.) • Sprinkle a clean work surface with flour and knead the dough until it is smooth. Cut the dough in half. • Sprinkle the work surface with a little more flour and roll out the dough starting at the centre of the dough and rolling evenly outwards. • Repeat with the second ball of dough. • Cut into shapes using cookie cutters. Re-roll the trimmings until all the dough is used up. You can add currants for eyes before the cookies are baked if you like. • Place on the lined or greased baking sheets and bake for 10 to 12 minutes. • Allow to cool then transfer to a wire rack to cool completely. • Once cool, ice, decorate and enjoy! 8 raring2go.co.uk Raring2go! Easter Cookies
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