Megann's Vanilla Bean & Gingerbread Cookies
Prep:  35
Cook:  10-12
Serves:  24
Average: 3.8 (4 votes)
Difficulty:
Cuisine:
Saved:
American
468
Recipe by: Megann's Kitchen
:: I have made this recipe for every single birthday that my son has had. Gingerbread Cookies tend to be a favourite & so easy to decorate for a party or even to make for snacks on the run - follow onto Megann's Kitchen site at megannskitchen.blogspot.com.au for more detail & step by step images
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Megann's Vanilla Bean & Gingerbread Cookies
Ingredients:
Meg’s Vanilla Bean & Gingerbread Cookies
Meg's Basic Royal Icing
Method:
Meg’s Vanilla Bean & Gingerbread Cookies
  1. Preheat oven to 180°C (350°F). Prepare 3 cookie trays with baking paper.
  2. Use an electric mixer to beat the butter, sugar, vanilla & golden syrup together until pale & creamy. Add the egg gradually & beat until combined. Add the flours, ginger spices, bircarb soda & place your mixer on slow until just combined.
  3. Turn out onto a floured surface & knead until smooth, for about 1-2 minutes.
  4. Roll out approximately a third of the dough on baking paper until about 5mm (1/4 inch) thick. Place into the freezer for 10 minutes to chill, or until firm enough to cut.
  5. Lift the chilled gingerbread off the tray & press out your shapes. Place them onto a prepared cookie tray with baking paper.
  6. Bake in oven for 10-12 minutes or until lightly golden.
  7. Cool.
Tips & Hints:
  • :: For Christmas I add a little bit of Christmas with my spices: such as Cinnamon, Nutmeg or Allspice. eg- 1½ tsp dried ginger & ½ tsp of mixed Christmas spice for this mixture quantity ::
Meg's Basic Royal Icing
  1. Place the egg white in a small bowl & beat with electric mixer/beaters until well aerated.
  2. Gradually adding the icing sugar ½ a cup at a time, mixing well between each addition. Add the lemon juice & any flavourings + any additional water, stirring until a thick & creamy consistency.
  3. Add desired colours.
  4. Fit a piping bag with a No. 4 plain nozzle, or snip the end off a disposable plastic piping bag. Spoon the icing in & pipe icing onto each gingerbread figure and decorate.
  5. Set aside for at least 30 minutes to allow the icing to set.
  6. CHOCOLATE ICING: leave out the lemon juice & add 1 Tbs cocoa powder.
  7. VANILLA ICING: add 1tsp-2tsp vanilla extract.
Tips & Hints:
  • :: If wanting to create a layered effect of colours & flavours, allow the icing to set before adding different layers of icing on top. If not properly dry, the colour will bleed into the other or emerge into other icings :: :: For more essential top Megann's Kitchen advice, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::
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