This Gingerbread lattice cookies recipe is rich and very full of spice. All the ingredients are very basic and can easily be found in your kitchen cupboard.
The sweet dough mix is spiced up with clove, nutmeg, cinnamon and of course ginger. You can go upmarket for even more flavour with cardamom and star anise.
The recipe for the gingerbread lattice cookies is not without the addition of brown sugar, black treacle (molasses) and golden syrup.
Trivia : The world’s biggest gingerbread was builtin texas in 2013 measuring 60 feet by 42 feet and stands 20 feet tall on a wood base.
I did just claimed this is the best gingerbread cookie recipe and it is not just because of the simplicity of the recipe but also because of spicy taste of the cookies. I thought to myself this has been done before. Surely there is nothing new under the sun. However, just in case, it didn’t turn out nice with the addition of chill and black pepper, i decided to do some googling to confirm people had used it successfully in a gingerbread recipe. I found this awesome recipe by brooklynsupper
Ginger Bread Lattice Cookies Recipe
Gingerbread Lattice Cookies
- Stand Mixer
- 350 g Plain flour
- 175 g Dark or light muscovado sugar
- 4 tsp Ground ginger
- 1 tsp Cinnamon
- 1 tsp Chilli powder
- 2 tsp Mixed spices
- 0.5 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 115 g Salted butter
- 3 tbsp Golden syrup
- 1 large egg
- Icing sugar
- 1/4 tsp black pepper
- Into the stand mixer bowl, add flour, baking powder, bicarbonate of soda, cinnamon, chilli powder, black pepper, ginger and mixed spice into a food processor.
- Add the butter and sugar. Mix until it resembles breadcrumbs.
- Add the egg, golden syrup and mix until all is combined.
- Flour the surface and knead for a minute or two. If the dough is too wet, dust with a little flour and knead.
- Wrap the dough in cling film and chill for one hour
- Preheat the oven to 350°F and line baking sheets with parchment paper
- On floured surface, roll the dough to ½-inch thick in a rectangular shape.
- Cut the dough into ¼-inch-wide strips
- Line half of the strips vertically side by side.
- Lift alternate strips so that it folds onto itself.
- Take the remaining half of the strips, one by one, lay horizontally onto the vertical strips and unfold.
- Repeat the process.
- Continue until you have completely woven the top half and lower half of the strips.
- Using a cookie cutter, cut out the woven dough and place on baking sheet
- Bake for 12 to 13 minutes. Cool and lightly dust with icing sugar
- You may knead together scraps and bake normally as cookies.
- The rim of a glass could be used instead of a cookie cutter as it seals the edge of the cookies.
Not looking for a festive cookie recipe, how about strawberry pistachio shortcake?
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