Page 33 - Passion4Baking The Magazine

3 ⅓ CUPS (425 g) ALL-PURPOSE
FLOUR
1 tsp BAKING SODA
¼ tsp SALT
2 tsp GROUND GINGER
1 tsp GROUND CINNAMON
½ tsp GROUND NUTMEG
1 CUP (200 g) DARK BROWN
SUGAR
¾ CUP (170 g) UNSALTED BUTTER,
DICED
½ CUP (160 g) MAPLE SYRUP
1 EGG
TEMPERED CHOCOLATE, FOR
DIPPING (OPTIONAL)
EDIBLE GOLD LEAVES, TO
DECORATE (OPTIONAL)

Sift the flour, baking soda, salt, ground Dust your work surface with some flour.
ginger, cinnamon and nutmeg into a bowl Unwrap the dough and place on the flour
and set aside. and roll out until about 1/8-inch (3 mm)
Put the dark brown sugar into the bowl thick. Make sure the dough does not stick
of a food processor and pulse until the to the work surface, dust with more flour
sugar is lump free. Add the diced butter if needed.
with the motor running and add the maple Using cookie cutters cut out the cookies
syrup and egg. Pulse until everything is and transfer to the lined baking trays,
well blended, no longer. Scrape the inside placing the cookies at least 1 inch (about 2.5
of the bowl with a rubber spatula and add cm) apart. Place the trays in the freezer for
the flour mixture. Pulse until the dough 1hour. Preheat the oven to 347 °F (175 °C).
comes together. Wrap the dough in plastic Bake the cookies on the middle rack for
wrap and flatten slightly. Place in the about 8-12 minutes. The baking time
refrigerator for at least 4 hours. depends on the thickness and shapes
Line two baking trays with baking of your cookies. Let cool completely on
parchment. the trays.

You can dip the
gingerbread
cookies into
some melted
tempered

chocolate. Small
pieces of edible
gold leaves will
make them even
more beautiful

and festive.

Passionforbaking.com 33