GINGERBREAD THAT TASTES LIKE SPICED HOT CHOCOLATE? YUMBO SCRUMBO!
THE DOUGH IS EASY TO MAKE AND EASY TO WORK WITH, YOU CAN SQUASH IT UP AND RE-ROLL IT WITHOUT LOSING THE NICE CRSIP TEXTURE. PERFECT FOR MAKING XMAS TREE DECORATIONS.
180g blackstrap molasses
140g raw sugar
75ml (6 tbsps’s) Hakanoa Classic Chai, or Hakanoa Unsweetened Chai
3/4 tsp baking soda
150g butter – diced
500g plain flour
Put the molasses, sugar and Hakanoa Chai syrup into a medium-sized saucepan, and bring to the boil. Stir until all the sugar is dissolved.
Add the baking soda and whisk – the mixture will foam up like hokey pokey.
Pour the hot mixture over the diced butter, and stir well until the butter has melted and has blended well with the sugar mixture.
Beat in the egg, then add the sifted dry ingredients 1/3 at a time.
Keep mixing until you have a smooth slightly sticky dough. Add a little more flour if the mixture is very sticky.
Divide the mixture in half, and wrap in waxed paper or put into 2 airtight containers and chill for at least 30 mins.
You shouldn’t need to flour your board or pin to roll the dough out, it’s best if you don’t as extra flour will just make the cookies dry and dusty. If the dough is sticking to our surface or pin, try rolling it out between sheets of baking paper, or knead in just a little more cocoa.
Roll out each half of the dough to between 3mm and 5mm thick.
Cut into desired shapes.
Use a drinking straw to make holes so you can thread string through to hang the cookies on your tree.
Bake at 160c for 15 to 20 mons, until the cookies are firm to the touch.
Ice with royal icing that will set nice and hard;
1 egg white
juice of half lemon
beat in 2 to 3 cups icing sugar until you have a firm icing that you can pipe onto the cooled cookies.
The squiggles are an easy decoration that all the kids can have a go at. You’ll need a piping bag with a fine nozzle. Just make your squiggles go around the edges of each cookie first then squiggle in the middle.