Many thanks to my lovely friend Joy for the Ampelmann cookie cutters:) The other cutters are mostly gifts too, which brings a special joy to put them to good use:)
200 g soft butter
180 g brown sugar
400 g all-purpose flour
3 tablespoons cold water
1/3 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
pinch of salt
- Preheat the oven to 200°C. Line oven trays with parchment paper.
- Beat butter and sugar in a large bowl until light and fluffy. Add the egg and stir until combined. Sift flour, ginger, cinnamon, cardamom, salt and soda over the butter mixture. Add 1 tablespoon of cold water at a time and knead the dough. Cover with plastic wrap and place in the fridge for at least 45 minutes, or freezer for 20-30 minutes.
- Roll the dough until 5mm thick. Cut cookies, re-rolling scraps. Place on the lined trays, 2cm apart to allow for spreading. Bake for 5-8 minutes or until cookies begin to get golden around the edges. Remove from oven and set aside to cool for 5 minutes. Transfer to a wire rack to cool completely. Decorate in desired.