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GINGERBREAD COOKIES

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  • Servings 15 cookies
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 0.66 cup Butter, room temperature
  • 1/2 cup Natvia
  • 1 ea egg
  • 1 tablespoon Water
  • 1/4 cup Molasses
  • 1 teaspoon baking powder
  • 1.33 cups All purpose flour
  • 1 tablespoon Ginger, powdered
  • 1 teaspoon Baking soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cloves or All Spice
  • 1 pinch salt

2/3 cup/170g/5.9 oz Butter, room temperature

1/2 cup/90g/3oz Natvia

1 ea egg

1 tbsp/20ml/0.7 oz Water

1/4 cup/88g/3 oz Molasses

1 tsp baking powder

1 1/3 cup/335g/11.5 oz All purpose flour

1 tbsp/8g/0.2oz Ginger, powdered

1 tsp Baking soda

1 tsp Cinnamon

1 tsp Cloves or All Spice

1 pinch salt

METHOD

  1. Preheat oven to 170°C and line two sheet trays with baking paper.
  2. In a stand still mixer with a paddle, cream the butter. Add the Natvia and mix until well combined.
  3. Add the egg and mix until well incorporated.
  4. Alternate the water and molasses with the dry ingredients. Mix until smooth dough forms.
  5. Roll out onto floured surface and cut into desired shapes.
  6. Bake for 10-12 minutes until slightly golden brown.

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  • Nutritional Info

    No nutritional info supplied

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