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A simple gingerbread Christmas cookie, stuffed with jam and cut into festival shapes.
Perfect to do with kids, siblings or as a little after-dinner treat this Christmas.
What you need
- Large mixing bowl
- Stand mixer with paddle attachment
- 3 cups (375g) plain flour
- 1 & 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- Pinch teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon all spice
- 1/4 teaspoon ground cloves
- 85g unsalted butter
- 3/4 cup (150g) dark brown sugar
- 1 large egg or 1 tablespoon flaxseeds ground + 3 tablespoons water
- 1/2 cup molasses
- 2 teaspoons vanilla
- 1 teaspoon finely grated lemon zest (optional)
- Strawberry or raspberry jam
1. To make the dough: In the large bowl, toss together the flour, baking powder, baking soda and spices.
2. In the stand mixer beat together the sugar and egg and mix until well combined. Add the molasses, vanilla and lemon zest. Turn it down to a low speed and add the other ingredients and beat until just combined. Use your hands to form a ball of dough, divide into 2 parts, cover with glad wrap and chill for 2 hours (or overnight).
3. Preheat oven to 180°C. When chilled, on a lightly floured surface, roll the dough balls to be 1/2 cm thick, cut cookies into your desired shapes and repeat until finished. I cut several using one shape and then used my little christmas shapes to cut out the centres of half of the cookies.
Pop cookies on the prepared baking tray and bake for 8 minutes. Pull out of the oven and allow to cook on the sheet for 10 minutes before transferring to a wire rack to cool.
4. To assemble jam cookies: Spread jam on one side of the whole cookies and gently press the cut out cookies on top. If you want them sugared, dust the top cookies before assembling the cookies.
Storage: cookies will keep in an airtight container in the cupboard for up to 2 weeks.