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gingerbread cookies

Gingerbread cookies

Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle


- 1 cup all-purpose flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 teaspoon ground ginger

- 1 teaspoon ground cinnamon

- 1/4 teaspoon ground cloves

- 1/4 cup olive oil

- 1/4 cup brown sugar

- 1/4 cup molasses

- Olive oil, for greasing



1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. In a mixing bowl, sift together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

3. Add in 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground cloves. Mix well until all the dry ingredients are well combined.

4. In a separate bowl, mix together 1/4 cup of olive oil, 1/4 cup of brown sugar, and 1/4 cup of molasses. Whisk until the mixture is smooth and well combined.

5. Slowly pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too dry, add a little more olive oil.

6. Lightly grease a baking sheet with olive oil. Take a small handful of dough and form it into a ball using your hands. Place the ball onto the baking sheet and flatten it slightly with your fingers. Repeat until all the dough is used up.

7. Bake the cookies for 10-12 minutes, or until the edges are golden brown.

8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

9. Serve the spiced gingerbread cookies as is, or drizzle with a little more molasses for extra sweetness. Enjoy!

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