Recipe adapted from Donna Hay Magazine, Issue 78, December/January 2015, page 150
For crunchier cookies, bake the cookies for a few extra minutes. You may have to experiment a little, depending on how big your cookies are.
To make plain gingerbread cookies using cut-out shapes, omit the chocolate chips from the above recipe. Divide the dough in half, and roll each piece of dough between two sheets of baking paper to about 5mm thickness. Place the rolled out dough in the fridge for at least 30 minutes to firm up. Use a cookie cutter to cut out shapes from the dough and proceed as per the recipe above.
The cookie dough will keep well in the fridge for at least a few days, so you can bake these cookies at the last minute and serve them warm, if you like.
The cookie dough will also keep well in the freezer, covered well in cling film, for up to 2 months.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.