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Gingerbread cookies

Gingerbread cookies

Gingerbread cookies

Recipe by Clem Pedro

3½ cups cake flour
3t ground ginger
1t baking soda
1t ground cinnamon
½ t freshly grated nutmeg
¼ t ground cloves
115g salted butter
¾ cup brown sugar
¾ cup molasses
1 free range egg
1 orange, zested
200g melted white chocolate
200g melted milk chocolate
80g handcrafted strawberry flavoured candy canes, crushed

combine all the ingredients together in a mixing bowl. In a separate mixing bowl begin creaming the butter and sugar together until the texture lightens as well as the colour.
Add the molasses and whip through along with the eggs and orange zest.
Add the dry ingredients to the creamed butter mixture and mix through to form a dough.
Roll the dough out on a floured surface to about 5mm in thickness. Using various biscuit cutters, cut out the shapes you’d like or using a sharp knife cut the shape you’d like.
Place the shapes on a greased baking tray and bake for 12-15 minutes or until the outside of the biscuit begins to darken slightly. Remove the biscuits and allow them to cool until firm.
Using the melted white and milk chocolate begin decorating by piping various patterns on the biscuit. Before the chocolate sets, sprinkle some of the crushed candy cane over to add to the decorations. Allow the chocolate to set before serving.

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